In San Nicolás, San Pedro, Baradero, Zárate and Camapana, locations by the Paraná river, pacú is one of the delights, you cannot miss. It is prepared grilled on endives slightly bitter, that enhance its flavor. The native sauce gives it a mild spiciness.
for 4 portions
| 1 unit | PACÚ |
| 2 units | LEMON |
| n/a | SALT |
| n/a | PEPPER |
| n/a | ENDIVES (PLANT) |
| n/a | NATIVE SAUCE |
| n/a | OLIVE OIL |
Light fire and once the embers are done, spread them below the grill. Heat well the grill floor. Cut the pacú in halves, going from head to tail. Put salt and pepper. Then place the fish with its meat upside down with a medium quantity of embers. Between 10 and 15 minutes of cooking depending on the size of the piece, turn it down and finish. In this second part of the cooking increase fire to let go as much fat as possible. Spread fish with the juice of half a lemon and cook for other 10 or 15 minutes Choose fresh endives and remove the leaves and wash. Marinate up with olive oil, lemon and just grinded pepper.
Rivers that flow along the provinces bring a great amount of species, extracted by fishing, one of the sports of the region. You can eat them in many ways, but once they are hooked they are exquisite if grilled.
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