Pacu Assado
Grilled Pacu with Farofa Stuffing
A traditional Pantanal specialty, this dish features a whole pacu fish, a large freshwater fish, expertly stuffed with a savory farofa (toasted cassava flour) mixture, then grilled to perfection. The result is a flaky, flavorful fish with a crispy skin and a delightful, textural stuffing.
🧂 Ingredients
- 1 whole (approx. 1.5-2 kg / 3-4 lbs) Pacu fish
- 2 cups Farofa pronta (ready-made toasted cassava flour)(Ensure it's a good quality, plain or lightly seasoned farofa. You can also make your own.)
- 100 g Bacon
- 1 medium Onion
- 2 medium Lime
- to taste Salt(Kosher or sea salt recommended)
- to taste Black pepper
- 2 tablespoons Olive oil or vegetable oil(for sautéing)
👨🍳 Instructions
- 1
Prepare the fish: Rinse the cleaned pacu inside and out under cold water and pat it thoroughly dry with paper towels. This is crucial for achieving crispy skin. Make 3-4 deep diagonal scores on each side of the fish, cutting down to the bone. Season the cavity and the scores generously with salt and freshly ground black pepper.
⏱️ 10 minutes - 2
Prepare the farofa stuffing: In a medium skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. Add the chopped onion to the skillet and sauté in the bacon fat (adding olive oil if needed) until softened and translucent, about 5 minutes. Stir in the farofa and cook for 2-3 minutes, stirring constantly, until lightly toasted and fragrant. Stir in the cooked bacon, the juice of 1 lime, and season with salt and pepper to taste. Mix well until combined.
⏱️ 15 minutes - 3
Stuff and season the fish: Carefully spoon the farofa mixture into the cavity of the pacu fish, packing it gently but firmly. Do not overstuff, as the farofa will expand slightly. Close the cavity with toothpicks if necessary to keep the stuffing inside.
⏱️ 5 minutes - 4
Prepare for grilling: Preheat your grill to medium-high heat. If using a charcoal grill, aim for coals that are glowing red with a light ash coating. If using a gas grill, set it to approximately 200-220°C (400-425°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 minutes - 5
Grill the fish: Carefully place the stuffed pacu onto the preheated grill grates. Grill for approximately 20-25 minutes per side, or until the fish is cooked through and the skin is golden brown and crispy. The flesh should be opaque and flake easily with a fork. The internal temperature should reach 63°C (145°F) at the thickest part of the fish, avoiding the bone. Baste with a little oil or butter during grilling if desired.
⏱️ 40-50 minutes - 6
Rest and serve: Carefully remove the grilled pacu from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute. Serve whole, garnished with lime wedges.
⏱️ 5-10 minutes
💡 Pro Tips
- ✓Ensure the fish is thoroughly dried before grilling for the crispiest skin.
- ✓Score the fish deeply enough to allow heat to penetrate and cook the thicker parts evenly.
- ✓Don't pack the stuffing too tightly, as it can expand during cooking.
- ✓Monitor the grill temperature closely to avoid burning the fish before it's cooked through.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different types of farofa (e.g., with added vegetables, herbs, or cheese) for varied flavors.
- Substitute pacu with other firm, whole river fish like tambaqui or pirarucu, adjusting cooking times as needed.
- Add chopped fresh herbs like cilantro or parsley to the farofa stuffing for extra freshness.