Entree: Brazil – Para – Filhote Assado (Whole Amazonian filhote fish roasted with regional citrus, garlic, and annatto oil)

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 30 min

Additional 15 min

Total 1 hr 5 min

Ingredients

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

- 1 whole filhote fish, about 3 lb (1.4 kg), scaled, gutted, and patted dry
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 4 cloves garlic, minced, approx. 0.42 oz (12 g)
- 4 tbsp (60 ml) fresh lime juice (from about 2 limes)
- 3 tbsp (45 ml) neutral oil (vegetable or canola)
- 1 tbsp (10 g) annatto (urucum) seeds or 1 tbsp (15 ml) annatto paste
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1 small onion, thinly sliced, approx. 3 1/2 oz (100 g)
- 2 small pimenta-de-cheiro or finger chiles, stemmed and sliced (optional)
- Banana leaves for wrapping (optional)
- Lime wedges and cassava flour (farinha) or boiled manioc, for serving

Show original ingredient measurements

- 1 whole filhote fish, about 3 lb (1.4 kg), scaled, gutted, and patted dry
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 4 cloves garlic, minced, approx. 12 g
- 4 tbsp (60 ml) fresh lime juice (from about 2 limes)
- 3 tbsp (45 ml) neutral oil (vegetable or canola)
- 1 tbsp (10 g) annatto (urucum) seeds or 1 tbsp (15 ml) annatto paste
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1 small onion, thinly sliced, approx. 100 g
- 2 small pimenta-de-cheiro or finger chiles, stemmed and sliced (optional)
- Banana leaves for wrapping (optional)
- Lime wedges and cassava flour (farinha) or boiled manioc, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 450°F (230°C) or prepare a hot grill. Score both sides of the filhote with 3 shallow diagonal cuts per side. Rub the fish inside and out with 1 tbsp (15 ml) coarse sea salt and 1/2 tsp (2.5 ml) black pepper; let rest 15 minutes.
2. Make annatto oil: warm 3 tbsp (45 ml) neutral oil in a small saucepan over low heat, add annatto seeds, and gently heat until oil is orange-red, 3–4 minutes; remove from heat and strain seeds (or mix annatto paste into oil). Cool slightly.
3. In a small bowl combine minced garlic, 3 tbsp (45 ml) annatto oil, remaining 1 tbsp (15 ml) coarse salt, 1/2 tsp (2.5 ml) black pepper, and 4 tbsp (60 ml) lime juice. Rub this mixture all over the fish, into the scores, and inside the cavity. Stuff cavity with half the cilantro and a few onion slices.
4. If using banana leaves, warm a leaf briefly over the flame or in the oven to make pliable, then place the fish on the leaf and wrap loosely. Place wrapped fish on a baking sheet or directly on the grill grates. If not using leaves, place fish on a lightly oiled baking sheet or grill rack and top with remaining onion and sliced chiles.
5. Roast in the oven or grill over medium-high heat 20–30 minutes, depending on thickness, until skin is crisp and flesh flakes easily with a fork (internal temperature ~145°F/63°C near the bone). If grilling, turn once halfway through.
6. Transfer to a platter, sprinkle with remaining cilantro and additional lime juice to taste. Serve immediately with lime wedges and cassava flour (farofa) or boiled manioc as traditional accompaniments.

1. Preheat oven to 450°F (230°C) or prepare a hot grill. Score both sides of the filhote with 3 shallow diagonal cuts per side. Rub the fish inside and out with 1 tbsp coarse sea salt and 1/2 tsp black pepper; let rest 15 minutes.
2. Make annatto oil: warm 3 tbsp neutral oil in a small saucepan over low heat, add annatto seeds, and gently heat until oil is orange-red, 3–4 minutes; remove from heat and strain seeds (or mix annatto paste into oil). Cool slightly.
3. In a small bowl combine minced garlic, 3 tbsp (45 ml) annatto oil, remaining 1 tbsp coarse salt, 1/2 tsp black pepper, and 4 tbsp (60 ml) lime juice. Rub this mixture all over the fish, into the scores, and inside the cavity. Stuff cavity with half the cilantro and a few onion slices.
4. If using banana leaves, warm a leaf briefly over the flame or in the oven to make pliable, then place the fish on the leaf and wrap loosely. Place wrapped fish on a baking sheet or directly on the grill grates. If not using leaves, place fish on a lightly oiled baking sheet or grill rack and top with remaining onion and sliced chiles.
5. Roast in the oven or grill over medium-high heat 20–30 minutes, depending on thickness, until skin is crisp and flesh flakes easily with a fork (internal temperature ~145°F/63°C near the bone). If grilling, turn once halfway through.
6. Transfer to a platter, sprinkle with remaining cilantro and additional lime juice to taste. Serve immediately with lime wedges and cassava flour (farofa) or boiled manioc as traditional accompaniments.