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Tambaqui with Gremolada and Red Onion Puree
Nativ products in this recipe
Individual Tambaqui Ribs

Serving: 3 portions
Preparation Time: 45 minutes
Ingredients for the fish
  • 1 package of skin off Individual Tambaqui Ribs Nativ (420 g)
  • zest of 1 Sicilian lemon
  • leaves of 3 washed springs of thyme
  • leaves of 2 branches of washed and chopped spring onions
  • 2 minced cloves of garlic
  • 1 tablespoon of salt
  • freshly ground pepper
  • 3 diced seeded tomatoes
Ingredients for the puree
  • 2 minced red onions
  • 3 tablespoons of olive oil
  • 6 tablespoons of red wine
  • 2 medium size cooked potatoes
  • salt
  • black pepper freshly ground

    Prepare the Individual Tambaqui Ribs: Unfreeze the Tambaqui short ribs for 2 or 3 minutes by using the microwave oven defrost function (If you prefer, leave the fish in the lower portion of the refrigerator ahead of time). Aside, mix well the Sicilian lemon zest with the herbs, garlic and pepper, spreading them over the short ribs already unfrozen. Let it marinate in the refrigerator for approximately one hour, and after that take it to the preheated (220°C) oven, and bake the ribs until slightly browned. Remove the baking pan from the oven, add the diced tomatoes and stir carefully so that they don’t soften and incorporate into the seasoning. Keep the place heated. Prepare the puree: sauté the onions in the olive oil over low heat, pouring wine until they become very soft (if necessary, add spoons of water). Transfer this simmering to a food processor, add the cooked potatoes and process until turning into a consistent mixture Place the puree back into the pan, just for heating it, and serve at once, accompanied by the fish. Adjust the flavor with the salt and the black pepper.

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