Entree: Brazil – Amazonas – Costela de Tambaqui (Roasted cross-cut ribs of Amazonian tambaqui fish seasoned simply and served with cassava flour and rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 4 costelas de tambaqui, bone-in cross-cut ribs, approx. 10 oz (280 g) each
- 3 tbsp (45 ml) vegetable oil
- 3 garlic cloves, minced (9 g)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) colorau (annatto) or smoked paprika
- 1 medium onion, sliced (150 g)
- 1 medium red bell pepper, sliced (120 g)
- 1 cup (240 ml) light fish stock or water
- 2 tbsp (30 g) chopped fresh cilantro
- 1 cup (120 g) farinha de mandioca (cassava flour) for serving
- 2 cups (400 g) cooked white rice for serving
- 2 tbsp (30 ml) butter or additional oil for finishing
- 2 ripe plantains, peeled and sliced into 1/2-inch (12 mm) rounds (about 14 oz / 400 g) — optional accompaniment

Instructions

1. Pat the tambaqui ribs dry. In a bowl mix the oil, minced garlic, lime juice, salt, pepper, and colorau; rub the mixture all over the ribs and let marinate 20–30 minutes at room temperature while you prepare the grill or oven and sides.
2. Preheat a charcoal or gas grill to medium-high (or preheat oven to 425°F / 220°C). If using an oven, set a rack in the middle with a roasting pan beneath to catch juices.
3. If grilling, oil the grates and sear the ribs skin-side down directly over heat until crisp and browned, 6–8 minutes, then move to indirect heat and cook another 8–12 minutes until cooked through; if roasting, place ribs skin-side up on a rack, roast 18–25 minutes until skin is golden and flesh flakes easily. Baste occasionally with fish stock or pan juices.
4. While the fish cooks, heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté the sliced onion and bell pepper until softened, 6–8 minutes. Add the plantain rounds and a bit of butter and fry until caramelized, about 3–4 minutes per side (if using).
5. Warm the farinha de mandioca briefly in a dry skillet for a minute to toast, and fluff the cooked rice. Combine the remaining oil or butter with chopped cilantro and set aside.
6. Transfer the ribs to a serving platter, spoon pan juices over them, scatter sautéed vegetables and plantains around, and serve immediately with farinha de mandioca and rice. Sprinkle cilantro butter over rice or fish to finish.