Dinner

Grilled Pirarucu with Charred Corn Purée, Black Bean Crunch & Cilantro-Lime Oil

Name: Grilled Pirarucu with Charred Corn Purée, Black Bean Crunch & Cilantro-Lime Oil
Prep time: 22 min
Cook time: 20 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 pirarucu fillets 8 oz each skin-on; 2 cups fresh corn kernels or frozen thawed; 2 tbsp unsalted butter; ¼ cup vegetable stock; sea salt and cracked pepper; 1 cup cooked black beans drained; 2 tbsp neutral oil; ½ tsp ground cumin; 1 cup fresh cilantro leaves; ½ cup neutral oil extra-virgin preferred; 2 tbsp fresh lime juice; 1 tbsp lime zest; 2 cloves garlic minced; 1 serrano chili thinly sliced; fleur de sel for finishing

Pirarucu—the "king of the Amazon"—grilled to succulent perfection with a blistered exterior, served atop a velvety charred corn purée. Textural black bean crisps and a vivid cilantro-lime oil provide savory depth and bright acidity, creating a dish that honors Brazilian waters and ingredients.

977cal 13gprotein 52gcarbs 84gfat 22min prep 20min cook 2serves

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