Argentinian
Pacú a la parrilla
Pacú de río abierto a la mariposa y cocido lentamente sobre brasas, como se prepara en el Litoral argentino. La carne queda jugosa y untuosa, con salmuera, limón y un chimichurri criollo sencillo.
Ingredients
- Pacú entero, limpio y abierto a la mariposa1 pequeño, 900 g to 1.1 kg
- Sal parrillera1 1/2 tbsp
- Agua caliente1/2 cup
- Jugo de limón2 tbsp
- Aceite de girasol or oliva suave3 tbsp
- Vinagre de vino1 tbsp
- Ajo, finely chopped2 cloves
- Perejil fresco, chopped2 tbsp
- Orégano seco1 tsp
- Ají molido1/2 tsp
- Black pepper1/4 tsp
- Lemon wedges2
Method
- Prepare a wood or charcoal fire and let it burn down to steady medium embers with no flames.
- Dissolve the sal parrillera in the hot water to make a salmuera, then stir in the lemon juice.
- Pat the opened pacú dry and brush the flesh lightly with 1 tablespoon of oil.
- Season the flesh with a few spoonfuls of salmuera and let it rest for 10 minutes while the grill heats.
- Mix the remaining oil with the vinegar, garlic, parsley, oregano, ají molido and black pepper to make a simple chimichurri.
- Clean and oil the grill grate, then place the pacú skin-side and scale-side down over medium embers.
- Cook without moving it for 25 to 30 minutes, basting the flesh every 8 minutes with a little salmuera.
- When the flesh is opaque, juicy and flakes easily near the thickest part, turn it flesh-side down for 2 to 3 minutes just to mark it.
- Transfer the pacú to a warm platter and spoon a little chimichurri over the flesh.
- Serve immediately with lemon wedges and the remaining chimichurri on the side.
Common questions
Can I substitute pacú with another fish for this grilled Argentinian-style recipe?
Yes. Use another whole, oily or medium-fat fish with firm flesh, like dorado, trout, sea bass, or snapper. Keep the same butterfly cut and grilling method, but reduce cooking time if the fish is smaller or thinner.
How long should I grill pacú a la parrilla, and how do I know it’s done?
Plan on 25 to 30 minutes skin-side down over steady medium embers, then 2 to 3 minutes flesh-side down only to mark it. It’s done when the flesh is opaque, juicy, and flakes easily at the thickest part.
What are the most common mistakes when grilling pacú whole?
The biggest mistakes are using flames instead of embers, moving the fish too soon, and overcooking. Also avoid skipping the salmuera, which helps season and protect the flesh, and don’t flip it early or the skin may stick.
How should I store leftover grilled pacú, and how long does it keep?
Cool it quickly, then refrigerate in a covered container for up to 2 days. Store the chimichurri separately. Reheat gently in a low oven or eat cold in salads or sandwiches; avoid microwaving too long, which dries the fish out.
What’s the best way to serve pacú a la parrilla?
Serve it hot on a warm platter with lemon wedges and a spoonful of chimichurri over the flesh, not the skin. It pairs well with grilled vegetables, potatoes, simple salads, or crusty bread to soak up the juices.