Entree: Brazil – Goias – Pintado na Brasa (Charcoal-grilled river catfish seasoned and roasted whole)

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 20 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole pintado, approx. 2.2 lb (1.0 kg) cleaned
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 ml) lime juice
- 6 garlic cloves, minced (about 5/8 oz (18 g))
- 2 tsp (10 g) coarse salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) annatto oil or neutral oil (optional, for color)
- 2 tbsp (30 ml) butter for finishing (optional)

For the vinagrete (Brazilian salsa)
- 2 medium tomatoes, seeded and diced, about 1 cup (150 g)
- 1 small red onion, finely diced, about 1/2 cup (80 g)
- 1/4 cup (15 g) chopped cilantro
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lime juice
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper

For farofa (toasted cassava)
- 2 tbsp (30 g) butter
- 1 cup (120 g) manioc/cassava flour (farinha de mandioca)
- 1 small shallot, finely chopped, about 2 tbsp (15 g)
- Salt to taste

Show original ingredient measurements

- 1 whole pintado, approx. 2.2 lb (1.0 kg) cleaned
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 ml) lime juice
- 6 garlic cloves, minced (about 18 g)
- 2 tsp (10 g) coarse salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) annatto oil or neutral oil (optional, for color)
- 2 tbsp (30 ml) butter for finishing (optional)

For the vinagrete (Brazilian salsa)
- 2 medium tomatoes, seeded and diced, about 1 cup (150 g)
- 1 small red onion, finely diced, about 1/2 cup (80 g)
- 1/4 cup (15 g) chopped cilantro
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lime juice
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper

For farofa (toasted cassava)
- 2 tbsp (30 g) butter
- 1 cup (120 g) manioc/cassava flour (farinha de mandioca)
- 1 small shallot, finely chopped, about 2 tbsp (15 g)
- Salt to taste

Instructions

1. Combine olive oil, lime juice, minced garlic, coarse salt, black pepper, chopped parsley, and annatto oil (if using) in a bowl to make a marinade.
2. Score both sides of the pintado lightly and rub the marinade all over and inside the cavity. Cover and refrigerate for at least 2 hours or up to overnight for deeper flavor.
3. Prepare the vinagrete by mixing diced tomatoes, diced onion, cilantro, olive oil, lime juice, salt, and pepper in a bowl; refrigerate until serving.
4. Make the farofa: melt butter in a small skillet over medium heat, sauté shallot until translucent, add manioc flour, and toast, stirring, until golden and fragrant, 4–6 minutes. Season with salt and keep warm.
5. Prepare a charcoal or wood grill for medium-high heat with an area of direct heat for searing and a cooler area for finishing. Oil the grill grate.
6. Place the marinated pintado directly over the hotter part of the coals to sear both sides about 3–4 minutes per side, then move to the cooler part of the grill and continue to cook with the lid closed until the flesh flakes easily and reaches 145°F (63°C), about 10–15 more minutes depending on thickness.
7. During the last 2 minutes of cooking, brush the fish with butter for sheen and extra flavor.
8. Transfer fish to a platter, let rest 5 minutes, then serve whole with vinagrete and farofa alongside.