Grilled Tambaqui with Brazilian Flair

Ingredients

• 1 whole tambaqui fish (approximately 2 pounds / 900g) 1 whole tambaqui fish (approximately 2 pounds / 900g)
• 4 limes, juiced 4 limes, juiced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Clean the tambaqui fish thoroughly, removing any scales and innards. Make diagonal cuts on both sides of the fish.
2. 2.
   In a bowl, combine the lime juice, minced garlic, olive oil, paprika, cumin, dried oregano, salt, and pepper. Mix well to create the marinade.
3. 3.
   Place the tambaqui fish in a shallow dish and pour the marinade over it, ensuring it coats both sides. Let it marinate in the refrigerator for at least 1 hour, allowing the flavors to penetrate the fish.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the tambaqui fish from the marinade and place it on the grill. Cook for approximately 6-8 minutes per side, or until the fish is cooked through and has a charred exterior.
6. 6.
   Once cooked, transfer the grilled tambaqui to a serving platter and let it rest for a few minutes before serving.
7. 7.
   Serve the Grilled Tambaqui with farofa, rice, and a fresh salad for a complete Brazilian dining experience.

Treat your ingredients with care...

• Tambaqui fish — Make sure to clean the fish thoroughly, removing any scales and innards, before marinating and grilling it to perfection.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of fresh cilantro or parsley on top of the grilled tambaqui before serving.
• If you can't find tambaqui, you can substitute it with other firm-fleshed fish such as snapper or grouper.
• To achieve a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Serve the grilled tambaqui with a squeeze of fresh lime juice for an added tangy kick.
• Experiment with different Brazilian spice blends to customize the marinade according to your taste preferences.

Serving advice

Serve the Grilled Tambaqui as the centerpiece of your meal, accompanied by traditional Brazilian sides such as farofa, rice, and a fresh salad. Garnish with lime wedges and fresh herbs for an enticing presentation.

Presentation advice

Arrange the grilled tambaqui on a large platter, showcasing its charred exterior and juicy flesh. Surround it with vibrant sides and garnishes to create an appealing and appetizing display.