Pampano Is Our New Favorite Brunch Destination in NYC




Chef Lucero Martinez shared her infamous recipe for Pescado Yucateco. A flaky grouper fillet gets a dash of Latin flavor with a side of homemade achiote sauce and habanero pico de gallo salsa! Que delicioso! 


For the achiote sauce: 

  • 2 garlic cloves, sliced.
  • 1/4 small onion, sliced.
  • 3 plum tomatoes, diced largely.
  • guajillo peppers, stemmed and seeded.
  • 1 cup orange juice
  • 2 limes, juiced.
  • 2 tbsp white vinegar.
  • 3.5 oz of achiote paste.
  • 1 tsp salt.
  • 1 tsp black pepper
  • 2 tbsp of vegetable oil.

For the habanero pico de gallo salsa: 

  • 1 red onion, sliced.
  • 1/2 quart of orange juice.
  • 1/4 cup of lime juice.
  • 2 oranges.
  • 1/4 bunch of chopped cilantro.
  • 1 plum tomato, diced
  • 1 habanero pepper.
  • 1/2 tsp kosher salt.

For the fish: 

  • 4 grouper fillets (7oz each.)
  • epazote leaves.
  • 4 banana leaves cut into 9"x9" squares.
  • 18 oz of achiote sauce.
  • 16 oz of habanero pico de gallo salsa.


For the achiote sauce: 

  1. Bring a stockpot to medium heat.
  2. Add the oil, garlic and onion. Cook for one minute, then add the tomatoes.
  3. Add the orange juice, lime juice, vingar, and achiote paste.
  4. Cook until the achiote is well-dissolved, and then add salt and pepper. Let it cook for a couple of minutes.
  5. Transfer to a blender, and blend the sauce. 
  6. Strain the sauce. Let it cool.

For the habanero pico de gallo salsa:

  1. Combine the orange and lime juice. Add the sliced red onion to the juices and marinate for one hour. 
  2. In a pan, roast the habanero pepper for a few minutes. Let the habanero cool, and WITH GLOVES cut it in half and take out the seeds and stem.
  3. Slice the pepper into thin pieces.
  4. Combine all the ingredients with the juices-onion mixture. 

For the fish: 

  1. Marinate the fillets with the achiote sauce for about five minutes. 
  2. Place each fillet on a banana leaf, and add epazote, onion, green pepper and tomato. 
  3. Wrap the fillet in the banana leaf, and place it on the grill. Cook each side for about four minutes.
  4. Serve hot with the achiote sauce and garnish with the habanero pico de gallo.

Serve hot -- and enjoy!

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About this author

Kelli Acciardo,

Kelli Acciardo is Latina's Site Director. Obsessions include: Chanel eye shadow, spicy margs, puppies with attitude, chilaquiles, and a great blowout. Past jobs include Online Deputy Editor at OK! and Web Editor at Seventeen. She attended Emerson College and lives in NYC. Follow her @KelliAcciardo.

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