Recipes
Pescado Empapelado from La Paz, Mexico
Serves 4·Prep 20 mins·Cook 25 mins over campfire coals or grill
Ingredients
- 1 whole tilapia, cleaned
- 2 tbsp yellow mustard
- Garlic salt
- Black pepper
- Butter
- Bacon slices
- Aluminum foil
- 2 ripe tomatoes, diced
- 1/2 white onion, finely diced
- Salt, to taste
Instructions
- 1
Make the salsa. In a bowl, combine the diced tomatoes, onion, and salt to prepare the fresh tomato salsa (pico de gallo).
- 2
Slit the fish. Make several deep slits along both sides of the tilapia.
- 3
Coat with mustard. Spread the yellow mustard evenly over the entire fish, including inside the cavity.
- 4
Stuff with salsa. Stuff the cavity with the fresh tomato salsa.
- 5
Add butter and bacon. Place small pieces of butter and slices of bacon into each slit.
- 6
Season. Season the fish generously with garlic salt and black pepper.
- 7
Wrap in foil. Wrap the entire fish tightly in aluminum foil.
- 8
Cook over the fire. Place the wrapped fish over hot campfire coals or on a grill grate above the fire.