Entree: Brazil – Amazonas – Peixe na Brasa (Grilled Amazon river fish seasoned and charred over hot coals)

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 10 min

Cook 15 min

Additional 25 min

Total 40 min

Ingredients

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

1 whole tambaqui or large river fish, approx. 3 lb (1.4 kg), cleaned and gutted (gross weight; estimated edible raw fish: 1 lb 6 1/4 oz (630 g), assuming 45% yield)
3 tbsp (45 ml) fresh lime juice
3 tbsp (45 ml) neutral oil (vegetable or peanut)
1 tbsp (15 ml) annatto (urucum) oil or 1 tsp (2 g) ground annatto, optional
3 cloves (about 5/16 oz (9 g)) garlic, crushed
1 1/2 tbsp (22 g) coarse salt, or to taste
1 tsp (5 g) freshly ground black pepper
1/4 cup (15 g) fresh cilantro or parsley, chopped
2 tbsp (30 ml) chopped green onion or scallion
Lime wedges for serving
Charcoal or wood for grilling and oil for brushing

Show original ingredient measurements

1 whole tambaqui or large river fish, approx. 3 lb (1.4 kg), cleaned and gutted (gross weight; estimated edible raw fish: 630 g, assuming 45% yield)
3 tbsp (45 ml) fresh lime juice
3 tbsp (45 ml) neutral oil (vegetable or peanut)
1 tbsp (15 ml) annatto (urucum) oil or 1 tsp (2 g) ground annatto, optional
3 cloves (about 9 g) garlic, crushed
1 1/2 tbsp (22 g) coarse salt, or to taste
1 tsp (5 g) freshly ground black pepper
1/4 cup (15 g) fresh cilantro or parsley, chopped
2 tbsp (30 ml) chopped green onion or scallion
Lime wedges for serving
Charcoal or wood for grilling and oil for brushing

Instructions

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

1. Rinse the fish and pat dry; score both sides with 2–3 diagonal cuts about 1/2 inch (1.27 cm) deep to help seasoning penetrate.
2. In a small bowl, mix lime juice, oil, annatto (if using), crushed garlic, salt, and pepper to make a loose marinade.
3. Rub the marinade all over the fish and into the scored cuts, and inside the cavity if whole; let rest 20–30 minutes at room temperature (or up to 1 hour refrigerated).
4. Prepare a hot charcoal grill set for direct medium-high heat; oil the grill grate well to prevent sticking.
5. Place the fish on the grill over medium-hot coals, cook 6–8 minutes per side for a 3 lb (1.36 kg) fish, turning carefully once, until the skin is crisp and flesh flakes easily with a fork (internal temperature 140–145°F / 60–63°C).
6. Transfer to a board, sprinkle with chopped cilantro and green onion, and serve hot with lime wedges.

1. Rinse the fish and pat dry; score both sides with 2–3 diagonal cuts about 1/2 inch deep to help seasoning penetrate.
2. In a small bowl, mix lime juice, oil, annatto (if using), crushed garlic, salt, and pepper to make a loose marinade.
3. Rub the marinade all over the fish and into the scored cuts, and inside the cavity if whole; let rest 20–30 minutes at room temperature (or up to 1 hour refrigerated).
4. Prepare a hot charcoal grill set for direct medium-high heat; oil the grill grate well to prevent sticking.
5. Place the fish on the grill over medium-hot coals, cook 6–8 minutes per side for a 3 lb fish, turning carefully once, until the skin is crisp and flesh flakes easily with a fork (internal temperature 140–145°F / 60–63°C).
6. Transfer to a board, sprinkle with chopped cilantro and green onion, and serve hot with lime wedges.