Pintado na Brasa
Grilled Pintado fish, a popular regional dish.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The dish reflects Brazil's rich culinary heritage, blending indigenous fishing traditions with Portuguese grilling techniques. The use of freshwater fish like Pintado is deeply rooted in the country's geography and riverine culture. The 'brasa' (embers/grill) method shows the influence of churrasco and similar cooking styles.
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Pintado na Brasa is more than just a meal; it's a symbol of regional identity and communal celebration, often enjoyed during gatherings along rivers or at restaurants specializing in freshwater cuisine.
Regional Identity
In regions like Mato Grosso do Sul, where the Pantanal wetlands are prominent, Pintado na Brasa is a signature dish that represents the local culture and connection to the river ecosystems. It's a source of pride for the local community.
Social Gatherings
Sharing a large grilled Pintado is a common practice during family gatherings, celebrations, or informal get-togethers. The preparation and consumption of the dish often involve a shared experience and sense of camaraderie.
Tourism and Gastronomy
Pintado na Brasa is a key attraction for tourists visiting regions where the fish is abundant. It's frequently featured on restaurant menus and promoted as an authentic culinary experience. The dish helps showcase the region's unique biodiversity and culinary traditions.
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Pintado na Brasa offers a delicate, slightly sweet flavor complemented by smoky char and often enhanced by citrus and herb marinades.
The Pintado fish itself has a mild, almost buttery flavor profile and a firm, flaky texture. Grilling over charcoal or wood imparts a distinct smoky aroma and taste. Marinades usually feature ingredients like lime or lemon juice, garlic, olive oil, and fresh herbs like parsley or cilantro. Some variations may include spices like paprika or chili flakes for added complexity. The dish is often served with side dishes that balance its richness, such as rice, farofa (toasted cassava flour), and vinaigrette salad.
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Choosing the Fish
Select fresh Pintado fillets or steaks that are firm and have a clean, slightly sweet smell. Avoid fish that appears slimy or has a strong fishy odor.
Marinating for Flavor
Marinate the fish for at least 30 minutes, or up to a few hours, to allow the flavors to penetrate the flesh. A simple marinade of lime juice, olive oil, garlic, and herbs works well.
Grilling Technique
Grill the fish over medium heat to prevent it from drying out. Baste frequently with the marinade or melted butter to keep it moist. Cook until the fish is opaque and flakes easily with a fork.
Skin Side Down First
If grilling with the skin on, place the skin side down first. This helps to crisp the skin and prevents the fish from sticking to the grill.
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