Entree: Argentina – Northeast Argentina – Pacú a la Parrilla (Whole freshwater pacú grilled over coals and served with Argentine chimichurri)

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 10 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 pacú, cleaned, scaled and gutted, approx 3 lb (1.36 kg)
- 3 tbsp (45 ml) extra-virgin olive oil for brushing the fish
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 lemons, halved (for juice and wedges)
- 3 cloves garlic, minced, approx 5/16 oz (9 g)
- 1 cup (240 ml) (packed) fresh flat-leaf parsley, chopped, approx 1 1/16 oz (30 g)
- 1/4 cup (60 ml) (packed) fresh oregano leaves, chopped, approx 0.35 oz (10 g)
- 1 small shallot, finely minced, approx 11/16 oz (20 g)
- 1/4 tsp (1 g) red pepper flakes
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil for chimichurri
- 1/2 tsp (2.5 g) coarse salt for chimichurri, adjusted to taste
- 1/4 tsp (0.5 g) freshly ground black pepper for chimichurri

Show original ingredient measurements

- 1 whole pacú, cleaned, scaled and gutted, approx 3 lb (1.36 kg)
- 3 tbsp (45 ml) extra-virgin olive oil for brushing the fish
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 lemons, halved (for juice and wedges)
- 3 cloves garlic, minced, approx 9 g
- 1 cup (packed) fresh flat-leaf parsley, chopped, approx 30 g
- 1/4 cup (packed) fresh oregano leaves, chopped, approx 10 g
- 1 small shallot, finely minced, approx 20 g
- 1/4 tsp (1 g) red pepper flakes
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil for chimichurri
- 1/2 tsp (2.5 g) coarse salt for chimichurri, adjusted to taste
- 1/4 tsp (0.5 g) freshly ground black pepper for chimichurri

Instructions

1. Prepare the chimichurri: in a bowl combine parsley, oregano, garlic, shallot, red wine vinegar, 1/2 cup (120 ml) olive oil, 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) pepper and red pepper flakes; mix well and let rest at room temperature while you prepare the fish so flavors marry.
2. Prepare the grill: build a medium-hot charcoal fire or preheat a gas grill to medium-high and oil the grates. Score the fish skin on both sides with 2–3 shallow diagonal cuts to prevent curling.
3. Season the fish: brush the pacú all over with 3 tbsp (45 ml) olive oil and season evenly with 1 tsp (5 g) coarse salt and 1 tsp (2 g) black pepper. Squeeze the juice of one lemon over the fish.
4. Grill the pacú: place the fish directly over the hot zone and cook 6–8 minutes per side until the skin is charred and the flesh flakes easily and reaches 145°F (63°C). For a whole fish, move to indirect heat if the exterior is charring too quickly and continue until done.
5. Rest and serve: transfer the grilled pacú to a platter, spoon generous amounts of chimichurri over and around the fish, and serve with remaining lemon wedges. Slice at the backbone and serve family-style.