For the fish:
1 clean pacu of 4 kg
3 large garlic cloves, minced
Juice of 2 limes
1/2 teaspoon of black pepper
Salt to taste
For the filling:
2 tablespoons of olive oil
100g of chopped green olives
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
1/4 cup of chopped coriander
1 large onion, chopped
1 red bell pepper, chopped
2 hard-boiled eggs, chopped
2 tablespoons of butter
2 cups of tapioca flour
Salt and olive oil
Pecan crust for the next morning
For the fish:
1 clean pacu of 4 kg
3 large garlic cloves, minced
Juice of 2 limes
1/2 teaspoon of black pepper
Salt to taste
For the filling:
2 tablespoons of olive oil
100g of chopped green olives
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
1/4 cup of chopped coriander
1 large onion, chopped
1 red bell pepper, chopped
2 hard-boiled eggs, chopped
2 tablespoons of butter
2 cups of tapioca flour
Salt and olive oil
Pecan crust for the next morning
Preheat the oven to 200°C (400°F)
Prepare the fish: wash the fish thoroughly
Season with garlic, salt, lime juice, and black pepper
Let it rest for at least 1 hour
Prepare the filling: in a medium pan, heat the olive oil and make a roux with green herbs, onion, olives, eggs, and bell pepper
When everything is well combined, add the butter, mix well, and add the tapioca flour
Check the salt
Stuff the pacu and sew the opening
Bake in the oven for 2 hours or less, on a baking sheet lined with pecan crust from the previous morning
The pecan absorbs the fat from the fish and prevents the skin from sticking to the bottom of the baking sheet.
