Makes: Serves 6
Preparation Time: 40 minutes
- 1 WHOLE TAMBAQUI, OFFAL AND SCALES REMOVED
- 4 TABLESPOONS OF OLIVE OIL
- 1 SPRIG OF VARIOUS HERBS (THYME, ROSEMARY, BAY, ETC.)
- 3 LIMES, SLICED
- SALT AND BLACK PEPPER TO TASTE
Season the tambaqui inside and out with olive oil, salt, and black pepper. Place the herbs and part of the lime slices inside the fish; Arrange a few more lime slices on top of the tambaqui. Heat up the charcoal grill until it’s hot. Put the fish on the grid with a few lime slices underneath it, so if won’t stick, and roast for 10 to 15 minutes. Turn it and repeat on the other side. Remove it from the grill and serve.