Entree: Brazil – Mato Grosso – Costela de Tambaqui (Roasted Amazon tambaqui rib sections seasoned and charred, served as a hearty main fish course)

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 15 min

Additional 45 min

Total 1 hr

Ingredients

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

- 2 tambaqui rib sections, approx. 1.25 lb (560 g) each (total approx. 2.5 lb (1.12 kg))
- 3 tbsp (45 ml) fresh lime juice
- Zest of 1 lime (about 1 tsp (2 g))
- 4 cloves garlic, minced
- 2 tbsp (30 ml) annatto oil or urucum oil
- 2 tbsp (30 ml) olive oil
- 1 tsp (6 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (1 g) ground cumin (optional, regional touch)
- 1 medium onion, sliced (about 6 oz (170 g))
- 2 scallions, chopped (about 1 oz (30 g))
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 small hot pepper or 1 tsp (5 g) chopped fresh chili, optional
- 1 cup (200 g) cooked white rice, for serving (optional)
- 1/2 cup (60 g) farinha de mandioca or cassava flour, for serving (optional)

Show original ingredient measurements

- 2 tambaqui rib sections, approx. 1.25 lb (560 g) each (total approx. 2.5 lb / 1.12 kg)
- 3 tbsp (45 ml) fresh lime juice
- Zest of 1 lime (about 1 tsp / 2 g)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) annatto oil or urucum oil
- 2 tbsp (30 ml) olive oil
- 1 tsp (6 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (1 g) ground cumin (optional, regional touch)
- 1 medium onion, sliced (about 6 oz / 170 g)
- 2 scallions, chopped (about 1 oz / 30 g)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 small hot pepper or 1 tsp (5 g) chopped fresh chili, optional
- 1 cup (200 g) cooked white rice, for serving (optional)
- 1/2 cup (60 g) farinha de mandioca or cassava flour, for serving (optional)

Instructions

1. Pat the tambaqui rib sections dry. In a bowl combine lime juice, lime zest, minced garlic, annatto oil, olive oil, salt, pepper, and cumin if using. Rub the marinade all over the rib sections and between bones. Marinate 30–60 minutes in the refrigerator.
2. Preheat a grill or oven broiler to high (or oven to 425°F / 220°C). If using an oven, place a rack on a baking sheet lined with foil.
3. Scatter sliced onion on the grill grate or baking sheet to act as a bed. Place the rib sections skin-side down over the onions. If grilling, cook over medium-high heat 6–8 minutes per side until skin is charred and flesh flakes easily; if broiling/roasting, broil or roast 10–15 minutes, turning once, until cooked through and lightly crisped.
4. During the last 2 minutes, brush with any remaining marinade and sprinkle chopped scallions, cilantro, and optional hot pepper over the fish.
5. Transfer to a platter, let rest 3 minutes, then serve with white rice and farinha de mandioca or boiled mandioca and lime wedges on the side.