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Paiche a la parrilla
Grilled paiche steaks
Paiche a la parrilla: grilled steaks of Amazonian paiche with lime, garlic and achiote, served with salad
Paiche (arapaima), one of the largest freshwater fish on earth, has thick, white, almost boneless flesh, and in Iquitos it is farmed and cut into meaty steaks that sizzle on the grills of riverside restaurants. Marinated briefly in garlic, lime, cumin and achiote, it chars on the outside and stays juicy and mild inside, a little like cod but firmer. Serve it with a tomato and onion salad, rice, or tacacho (mashed fried plantain balls). Frozen farmed paiche is sold in some fishmongers; thick cod, halibut or hake loin are good stand-ins. Leaving it in lime too long is the big mistake: the acid starts to 'cook' the surface and it sticks and tears on the grill, so 15 minutes is plenty. Chef's tip: oil the fish, not the grill, and don't move it for the first 3 minutes so it forms a crust and releases cleanly.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 4 paiche steaksabout 180 g each, 3 cm thick; or cod, halibut or hake loin
- 3 garlic clovescrushed
- 2 tbsp lime juice
- ½ tsp ground cumin
- 1 tsp achiote (annatto) powderor sweet paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
For the salad
- 3 tomatoessliced
- 1 red onionthinly sliced
- 2 tbsp lime juice
- 2 tbsp fresh corianderchopped
- ¼ tsp salt
To serve
- 4 lime wedges (optional)
- 4 portions tacacho or boiled plantain (optional)
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Method
0/6 doneStep 1: Mix 3 garlic cloves, 2 tbsp lime juice, ½ tsp ground cumin, 1 tsp achiote (annatto) powder, 1 tsp salt and ½ tsp black pepper. Rub it over 4 paiche steaks and leave in the fridge for 15 minutes, no longer.
15 minStep 2: Heat a grill, barbecue or griddle pan over a high heat until very hot. Pat the fish dry and brush it with 2 tbsp vegetable oil.
Step 3: Grill the steaks without moving them until they have dark grill marks and release easily.
4 minStep 4: Turn and grill the other side until the flesh is opaque all the way through and flakes when pressed.
4 minStep 5: Meanwhile, toss 3 tomatoes, 1 red onion, 2 tbsp lime juice, 2 tbsp fresh coriander and ¼ tsp salt.
Step 6: Serve the paiche with the salad, 4 lime wedges and 4 portions tacacho or boiled plantain.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 38 g
- Carbs
- 7 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paiche a la parrilla take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lime juice?
- Lemon juice, same amount.
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