Pacu Fish Ribs


  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 8 pacu fish ribs
  • Salt and pepper, to taste
  • Barbecue sauce, recipe follows


Combine lemon juice and olive oil in a mixing bowl. Add fish ribs and coat evenly. Place ribs on a baking sheet; season with salt and pepper. 

Grill fish ribs over medium high heat, skin side down. Cook for 2 to 3 minutes, making sure not to char too much or burn. Flip and brush sauce liberally on skin as glaze. Continue grilling on low heat until cooked through. 

Arrange ribs on a large round serving plate. Serve with additional barbecue sauce and garnish with lemon wedges. Makes 4 servings. 

To make barbecue sauce, heat 1 tablespoon vegetable oil in 2-quart sauce pan. Add 1 tablespoon chopped garlic and 1⁄2 cup chopped onion. Sweat for 2 minutes, add 1 cup dried cranberries. Cool slightly and stir in 1 tablespoon dried mustard and deglaze with 1 cup red wine vinegar, 1 cup cranberry juice and 1 tablespoon Worcestershire sauce. Reduce by half and add 1⁄2 cup sugar. Add 4 cups ketchup and simmer for 20 minutes; cool. Puree until smooth. 

Executive Sous Chef Nick Aoki, Herringbone Las Vegas, Las Vegas