📝 About This Recipe
Deep from the heart of the Amazon and the coastal waters of Amapá and Pará comes Gurijuba, a prized, fatty catfish known for its firm, succulent white meat. This recipe honors Northern Brazilian traditions by grilling the fish over high heat to crisp its skin while basting it in a vibrant infusion of lime, garlic, and a hint of tucupi. It is a celebratory dish that captures the smoky, earthy, and citrusy soul of the rainforest.
🥗 Ingredients
The Fish
- 1.2 kg Gurijuba fillets (cut into 4 large steaks or thick fillets, skin-on)
- 1.5 tablespoons Coarse sea salt (or 'sal grosso')
- 1 teaspoon Black pepper (freshly cracked)
Amazonian Marinade & Baste
- 3 units Lime juice (freshly squeezed)
- 4 pieces Garlic cloves (mashed into a paste)
- 1/4 cup Tucupi (optional) (for authentic yellow tint and umami)
- 3 leaves Chicória do Pará (Culantro) (finely minced)
- 4 tablespoons Extra virgin olive oil
- 2 pieces Pimenta-de-cheiro (seeded and minced (aromatic, not spicy))
For the Grill & Garnish
- 2 large pieces Banana leaves (cleaned and softened over a flame)
- 1 unit Red onion (cut into thick rings for grilling)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
- 4 pieces Lime wedges (for serving)
👨🍳 Instructions
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1
Rinse the Gurijuba fillets under cold water and pat them extremely dry with paper towels. Dry skin is the secret to preventing sticking and achieving a golden crust.
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2
In a small bowl, whisk together the lime juice, garlic paste, minced pimenta-de-cheiro, chicória (culantro), olive oil, and tucupi to create the marinade.
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3
Place the fish in a shallow dish and pour half of the marinade over it. Rub gently to coat and let it marinate at room temperature for no more than 20 minutes; the acid in the lime will 'cook' the fish if left too long.
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4
Prepare your grill for medium-high direct heat. If using charcoal, wait until the coals are covered with light grey ash.
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5
Lightly brush the softened banana leaves with oil. These will act as a protective, aromatic bed for the fish, though you can also grill directly on the grates.
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6
Just before grilling, season the fish generously with the coarse sea salt and cracked black pepper.
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7
Clean the grill grates thoroughly and wipe with an oil-soaked paper towel to create a non-stick surface.
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8
Place the fish fillets skin-side down on the grill (or on the banana leaves). If placing directly on the grate, do not move them for at least 5-6 minutes to allow the skin to sear and release naturally.
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9
While the fish cooks, place the red onion rings on the cooler side of the grill, brushing them with the remaining marinade.
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10
Flip the fish carefully using a wide spatula once the skin is crispy and the meat has cooked about two-thirds of the way through.
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11
Baste the grilled side with the reserved marinade and cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork.
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12
Remove the fish and onions from the grill and let them rest for 3 minutes. This allows the juices to redistribute, ensuring a moist bite.
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13
Transfer to a platter, garnish with fresh cilantro and grilled onions, and serve immediately with lime wedges.
💡 Chef's Tips
Always keep the skin on during grilling; Gurijuba is a fatty fish and the skin protects the flesh from drying out. If you cannot find Tucupi, substitute with a mix of lime juice and a dash of soy sauce for a similar fermented tang. Use a fish basket if you are worried about the fillets breaking apart on the grill. Ensure the grill is very hot before starting; a cold grill is the primary cause of fish sticking to the grates. For an authentic touch, serve with 'Farinha d'água' (coarse cassava flour) to add a crunchy texture to the meal.
🍽️ Serving Suggestions
Serve alongside 'Arroz de Jambu' (rice with toothache plant) for a traditional numbing Amazonian sensation. Pair with a side of 'Vinagrete' (Brazilian tomato and onion salsa) to cut through the richness of the fish. A cold glass of Cerveja Cerpa or a refreshing Caipirinha made with lime and honey. Grilled manioc (cassava) sticks seasoned with butter and salt make the perfect starchy accompaniment. Finish the meal with a scoop of Açaí or Cupuaçu sorbet for a true Northern Brazilian experience.