Grilled Pacú with Paraguayan Flair

Ingredients

• 2 Pacú fish fillets (approximately 1 pound / 450g each) 2 Pacú fish fillets (approximately 1 pound / 450g each)
• Juice of 2 lemons Juice of 2 lemons
• Juice of 1 orange Juice of 1 orange
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lemon juice, orange juice, minced garlic, cumin, smoked paprika, dried oregano, salt, and pepper.
2. 2.
   Place the Pacú fillets in a shallow dish and pour the marinade over them. Ensure the fillets are fully coated. Let them marinate in the refrigerator for at least 30 minutes, allowing the flavors to penetrate the fish.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the Pacú fillets from the marinade and brush them lightly with olive oil.
5. 5.
   Place the fillets on the grill, skin side down, and cook for approximately 5-6 minutes per side, or until the fish is cooked through and the skin is crispy.
6. 6.
   Remove the grilled Pacú from the heat and let it rest for a few minutes before serving.
7. 7.
   Serve the Grilled Pacú with your choice of traditional Paraguayan condiments, such as chimichurri or salsa criolla.

Treat your ingredients with care...

• Pacú fish — Ensure that the fish fillets are fresh and of high quality. If Pacú is not available, you can substitute it with other firm-fleshed fish such as tilapia or catfish.

Tips & Tricks

• To achieve a smokier flavor, you can use wood chips or chunks on the grill.
• Make sure to oil the grill grates before placing the fish to prevent sticking.
• Serve the Grilled Pacú with a squeeze of fresh lemon juice for an extra burst of citrus flavor.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• For a complete Paraguayan experience, serve the Grilled Pacú with traditional Paraguayan cornbread, known as chipa.

Serving advice

Serve the Grilled Pacú as the main course, accompanied by a side of chimichurri sauce and a fresh green salad. Garnish with fresh herbs, such as cilantro or parsley, for an added touch of freshness.

Presentation advice

Place the Grilled Pacú fillets on a platter, skin side up, and drizzle them with a little extra virgin olive oil. Sprinkle some chopped fresh herbs on top for a pop of color. Serve with the condiments and side dishes on the side.