Entree: Colombia – Amazonian Colombia – Pirarucú a la brasa (Grilled Arapaima)

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 10 min

Cook 10 min

Additional 45 min

Total 1 hr

Ingredients

- 2 pirarucú fillets, approx. 10 oz (280 g) each
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) lime juice (about 2–3 limes)
- 2 tbsp (30 ml) orange juice or bitter orange (naranjilla) if available
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika or achiote paste dissolved in oil (achiote optional)
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/3 cup (15 g) chopped fresh cilantro (coriander)
- 2 tbsp (30 ml) chopped fresh parsley (optional)
- 2 tbsp (30 ml) neutral oil for the grill (e.g., avocado or vegetable oil)
- 4 lime wedges
- Optional: 2 ripe plantains, peeled and halved lengthwise, for serving
- Optional: banana leaves for grilling (do not measure)

Instructions

1. Whisk together olive oil, lime juice, orange juice (if using), minced garlic, cumin, smoked paprika or achiote, salt, and pepper in a shallow dish; stir in chopped cilantro and parsley. Place the pirarucú fillets in the marinade, turning to coat; marinate in the refrigerator 30–45 minutes (do not exceed 1 hour for citrus marinades).
2. Prepare a charcoal grill or gas grill for medium-high heat. If using banana leaves, wilt them briefly over the flame to soften. Brush the grill grates with neutral oil. Remove fillets from marinade and let excess drip off. Grill fillets skin-side down if skin is present, 4–6 minutes per side depending on thickness, basting once with reserved marinade and watching for a light char; fish should flake but remain moist (internal temperature ~135°F/57°C). Serve immediately with lime wedges and optional grilled plantains.