Entree: Brazil – Mato Grosso – Pintado na Brasa (Charcoal-grilled pintado catfish seasoned with regional Mato Grosso herbs and garlic)

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 15 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

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

- 1 whole pintado, approx. 3 lb (1.4 kg), gutted and scaled
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 2 limes, juiced (about 3 tbsp (45 ml))
- 1 tsp (5 g) coarse salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) annatto (achiote) oil or neutral oil for color (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) vegetable oil for brushing
- Lime wedges for serving (no measurement)
- Banana leaves for grilling (optional)
- Charcoal or hardwood for grilling (no measurement)

Show original ingredient measurements

- 1 whole pintado, approx. 3 lb (1.4 kg), gutted and scaled
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 cloves (about 12 g) garlic, minced
- 2 limes, juiced (about 3 tbsp / 45 ml)
- 1 tsp (5 g) coarse salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) annatto (achiote) oil or neutral oil for color (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) vegetable oil for brushing
- Lime wedges for serving (no measurement)
- Banana leaves for grilling (optional)
- Charcoal or hardwood for grilling (no measurement)

Instructions

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

1. Pat the pintado dry and make 2–3 diagonal slashes on each side of the fish about 1/2 inch (1.27 cm) deep; season inside and out with the coarse salt and black pepper.
2. In a small bowl combine the olive oil, minced garlic, lime juice, and annatto oil if using; brush the mixture all over the fish and into the slashes. Let marinate 20–30 minutes at room temperature.
3. Prepare a charcoal grill for medium-high heat with a two-zone arrangement (hot side and cooler side). If using banana leaves, soften them over the flame briefly so they’ll lie flat.
4. If using banana leaves, place the fish on the leaves and transfer to the grill; otherwise oil the grill grates well and place the fish directly on the grates.
5. Grill the fish over direct heat for 6–8 minutes to develop a char, then move to the cooler side and cook another 8–12 minutes, basting occasionally with the reserved marinade and vegetable oil, until the flesh flakes easily and reaches an internal temperature of about 145°F (63°C).
6. Remove from the grill, sprinkle with chopped cilantro, and let rest 3–5 minutes. Serve with lime wedges and traditional sides such as rice or farofa.

1. Pat the pintado dry and make 2–3 diagonal slashes on each side of the fish about 1/2 inch deep; season inside and out with the coarse salt and black pepper.
2. In a small bowl combine the olive oil, minced garlic, lime juice, and annatto oil if using; brush the mixture all over the fish and into the slashes. Let marinate 20–30 minutes at room temperature.
3. Prepare a charcoal grill for medium-high heat with a two-zone arrangement (hot side and cooler side). If using banana leaves, soften them over the flame briefly so they’ll lie flat.
4. If using banana leaves, place the fish on the leaves and transfer to the grill; otherwise oil the grill grates well and place the fish directly on the grates.
5. Grill the fish over direct heat for 6–8 minutes to develop a char, then move to the cooler side and cook another 8–12 minutes, basting occasionally with the reserved marinade and vegetable oil, until the flesh flakes easily and reaches an internal temperature of about 145°F (63°C).
6. Remove from the grill, sprinkle with chopped cilantro, and let rest 3–5 minutes. Serve with lime wedges and traditional sides such as rice or farofa.