Entree: Brazil – Mato Grosso – Pacú Assado (Roasted whole pacu fish seasoned with garlic, lime, and regional herbs)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
35 min
Additional
10 min
Total
1 hr 5 min
Ingredients
- 1 whole pacú, cleaned, gutted, approx. 2.5 lb (1.1 kg)
- 3 tbsp (45 ml) vegetable oil or olive oil
- 1 tbsp (15 ml) annatto (urucum) oil or 1 tsp (2 g) annatto powder mixed with oil
- 4 cloves garlic, crushed
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 2 limes, thinly sliced (for stuffing and serving)
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground cumin (optional, regional touch)
- 1/2 cup (15 g) fresh cilantro, roughly chopped
- 2 banana leaves (optional) or aluminum foil for roasting
- 1/2 cup (120 ml) water or dry white wine (for pan)
Instructions
1. Preheat the oven to 425°F (220°C) or prepare a hot charcoal grill. If using banana leaves, quickly pass leaves over a flame to make them pliable.
2. Pat the fish dry and make 3 diagonal slashes on each side of the fish about 1/2 inch (1 cm) deep. Season the cavity and slashes with 1 tsp (5 g) coarse salt and 1/4 tsp (0.75 g) black pepper.
3. In a small bowl, mix the vegetable oil, annatto oil (or annatto + oil), crushed garlic, lime juice, cumin, and remaining black pepper. Rub half of this mixture all over the fish and into the slashes; reserve the rest for basting.
4. Stuff the cavity with sliced onion, lime slices, and half the chopped cilantro. Wrap the fish in banana leaves or place on a sheet of foil large enough to fold into a parcel; drizzle the remaining marinade over the fish and seal the parcel.
5. Place the parcel in a shallow roasting pan with 1/2 cup (120 ml) water or wine in the pan to keep the fish moist. Roast in the oven for 25–35 minutes, or over indirect heat on the grill, until the flesh flakes easily and the internal temperature at the thickest part reaches about 140–145°F (60–63°C).
6. Open the parcel carefully, baste briefly with released pan juices if desired, and transfer to a serving platter. Sprinkle with the remaining cilantro and serve with lime wedges and boiled manioc or rice.
