Entree: Brazil – Amazonas – Matrinxã Assada (Roasted Amazon river fish seasoned with citrus and regional herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 lb (900 g) whole matrinxã, cleaned and scaled
- 3 tbsp (45 ml) olive oil
- 3 cloves (9 g) garlic, minced
- 3 tbsp (45 ml) fresh lime juice
- 1 lime, thinly sliced
- 1/2 cup (15 g) fresh cilantro, chopped
- 3 scallions, thinly sliced (approx. 1.5 oz / 45 g)
- 1 small onion, thinly sliced (approx. 4 oz / 115 g)
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 banana leaves (optional)
- 1/2 cup (60 g) farinha de mandioca or cassava flour, for serving (optional)
- Steamed white rice, for serving (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Pat the fish dry and make 3–4 diagonal slashes on each side to help flavors penetrate.
2. In a small bowl, combine olive oil, minced garlic, lime juice, smoked paprika, salt, and pepper. Rub the mixture all over the fish and inside the cavity.
3. Stuff the cavity with lime slices, half the cilantro, and one sliced scallion. If using banana leaves, wrap the fish loosely in them and place on a rimmed baking sheet or in a shallow roasting pan; if not, place fish directly on a well-oiled sheet or rack.
4. Roast in the preheated oven for 20–30 minutes, depending on fish thickness, until the flesh flakes easily and is opaque throughout. Baste once with pan juices halfway through.
5. Meanwhile, toss the remaining onion, scallions, cilantro, and a pinch of salt together to make a bright herb garnish.
6. Transfer the fish to a platter, top with the herb-onion garnish, and serve immediately with farinha de mandioca or steamed rice and lemon or lime wedges.