📝 About This Recipe
Tambaqui is the undisputed king of Amazonian river fish, prized for its buttery, succulent meat and rich marbling. This recipe brings the soul of Manaus to your table, featuring a whole butterflied fish marinated in lime and garlic, then roasted until the skin is crisp and the ribs—famous for their meaty texture—are tender. It is a vibrant celebration of Northern Brazil, offering a smoky, citrusy profile that is both rustic and deeply sophisticated.
🥗 Ingredients
The Fish
- 2.5 - 3 kg Whole Tambaqui (butterflied/split open, scaled and cleaned)
- 4 pieces Limes (juiced)
- 6 pieces Garlic cloves (mashed into a paste)
- 2 tablespoons Salt (or to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/4 cup Olive oil (extra virgin)
Amazonian Herb Rub
- 1 tablespoon Annatto powder (Urucum) (for vibrant red color)
- 1/2 bunch Cilantro (finely chopped)
- 3 stalks Scallions (thinly sliced)
- 2 leaves Chicória do Pará (optional; substitute with extra cilantro and a pinch of celery seed)
Brazilian Vinagrete Topping
- 2 pieces Roma tomatoes (seeded and finely diced)
- 1 piece White onion (finely diced)
- 1/2 piece Green bell pepper (finely diced)
- 2 tablespoons Red wine vinegar
- 3 tablespoons Olive oil
👨🍳 Instructions
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1
Pat the Tambaqui dry with paper towels. Ensure the fish is butterflied (split down the middle but still attached at the back) so it can lay flat.
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2
In a small bowl, combine the lime juice, garlic paste, salt, and black pepper. Rub this mixture thoroughly over both sides of the fish, ensuring it gets into the crevices of the ribs.
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3
Let the fish marinate at room temperature for at least 30 minutes, or up to 1 hour in the refrigerator for deeper flavor penetration.
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4
Preheat your oven to 400°F (200°C). If using a grill, prepare for medium-high indirect heat.
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5
In a small ramekin, mix the annatto powder with the 1/4 cup of olive oil to create a vibrant red basting oil.
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6
Line a large baking sheet with parchment paper or banana leaves for an authentic touch. Place the fish skin-side down on the sheet.
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7
Brush the flesh of the fish generously with the annatto oil and sprinkle with half of the chopped cilantro and scallions.
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8
Roast in the center of the oven for 45 to 55 minutes. The flesh should be opaque and pull away easily from the large ribs, and the edges should be slightly charred.
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9
While the fish roasts, prepare the Vinagrete by mixing the diced tomatoes, onion, bell pepper, vinegar, and 3 tablespoons of olive oil. Season with a pinch of salt.
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10
Ten minutes before the fish is finished, carefully spoon some of the Vinagrete over the top of the fish to warm through, or reserve it to serve fresh.
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11
Switch the oven to 'Broil' for the final 2-3 minutes if you desire a crispier, golden-brown finish on the fat-rich belly portions.
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12
Remove from the oven and let rest for 5 minutes. Garnish with the remaining fresh cilantro and lime wedges before serving.
💡 Chef's Tips
Tambaqui is naturally oily; do not over-marinate in lime juice for more than 2 hours or the acid will 'cook' the delicate proteins and make them mushy. If you cannot find Tambaqui, Pacu or even a very large Sea Bass are the best substitutes. Use banana leaves on the baking tray to prevent sticking and add a subtle tea-like aroma to the fish. The ribs are the best part—don't be afraid to eat them with your hands, just like they do in the Amazon! Always check the thickest part of the fish with a fork; it should flake easily but still look moist.
🍽️ Serving Suggestions
Serve with 'Baião de Dois' (traditional Brazilian rice and beans) for a hearty Northern meal. Pair with 'Farofa de Uarini' or a simple toasted cassava flour to soak up the juices. A side of fried sweet plantains balances the salt and acidity of the fish perfectly. Drink a cold Brazilian Pilsner or a fresh Cupuaçu fruit juice to cut through the richness of the fish. A side of spicy 'Pimenta Murupi' infused oil is essential for those who love heat.