Entree: Brazil – Amazonas – Peixe na Brasa (Grilled Amazon river fish seasoned and charred over hot coals)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 25 min

Total 40 min

Ingredients

1 whole tambaqui or large river fish, approx. 3 lb (1.4 kg), cleaned and gutted (gross weight; estimated edible raw fish: 630 g, assuming 45% yield)
3 tbsp (45 ml) fresh lime juice
3 tbsp (45 ml) neutral oil (vegetable or peanut)
1 tbsp (15 ml) annatto (urucum) oil or 1 tsp (2 g) ground annatto, optional
3 cloves (about 9 g) garlic, crushed
1 1/2 tbsp (22 g) coarse salt, or to taste
1 tsp (5 g) freshly ground black pepper
1/4 cup (15 g) fresh cilantro or parsley, chopped
2 tbsp (30 ml) chopped green onion or scallion
Lime wedges for serving
Charcoal or wood for grilling and oil for brushing

Instructions

1. Rinse the fish and pat dry; score both sides with 2–3 diagonal cuts about 1/2 inch deep to help seasoning penetrate.
2. In a small bowl, mix lime juice, oil, annatto (if using), crushed garlic, salt, and pepper to make a loose marinade.
3. Rub the marinade all over the fish and into the scored cuts, and inside the cavity if whole; let rest 20–30 minutes at room temperature (or up to 1 hour refrigerated).
4. Prepare a hot charcoal grill set for direct medium-high heat; oil the grill grate well to prevent sticking.
5. Place the fish on the grill over medium-hot coals, cook 6–8 minutes per side for a 3 lb fish, turning carefully once, until the skin is crisp and flesh flakes easily with a fork (internal temperature 140–145°F / 60–63°C).
6. Transfer to a board, sprinkle with chopped cilantro and green onion, and serve hot with lime wedges.