Peixe ao Molho de Maracujá com Vinagrete de Manga

This dish reflects the modern-fusion wave reshaping upscale Brazilian coastal cuisine, where classically trained chefs mine the extraordinary diversity of Amazonian and tropical fruits to create sauces and condiments with no European parallel. A meaty fish steak — robalo (sea bass), dourado, or peixe espada — is grilled over charcoal and finished with a glossy, sweet-tart passion fruit and cachaca reduction, while a zingy mango vinaigrette provides freshness and acidity. The result feels simultaneously Brazilian in soul and globally sophisticated on the plate.

Serves: 4

Ingredients

For the fish:

• 4 thick fish steaks, about 200g (7 oz) each (sea bass, snapper, or mahi-mahi)
• 2 tbsp (30ml) olive oil
• 1 tsp (5g) coarse sea salt
• 1 tsp (3g) cracked black pepper
• Zest of 1 lime

Passion fruit and cachaca glaze:

• Pulp and seeds of 4 passion fruits (about 120ml / ½ cup)
• 2 tbsp (30ml) cachaca (or substitute white rum)
• 1 tbsp (15g) honey or palm sugar
• 1 tbsp (15ml) fish sauce or light soy sauce
• 1 tsp (5ml) fresh lime juice
• ½ tsp (2g) chilli flakes

Mango vinaigrette:

• 1 ripe mango, finely diced
• ½ red onion, very finely diced
• 1 red chilli, finely sliced
• 2 tbsp (30ml) lime juice
• 1 tbsp (15ml) olive oil
• Large handful fresh coriander, chopped
• Salt to taste

Instructions

1. Combine all mango vinaigrette ingredients, season, and refrigerate for at least 30 minutes for flavours to meld.
2. For the glaze: combine passion fruit pulp (seeds and all), cachaca, honey, fish sauce, lime juice, and chilli flakes in a small saucepan. Simmer over medium heat 8–10 minutes, stirring occasionally, until reduced by half and syrupy. Strain out the seeds if desired. Keep warm.
3. Pat the fish steaks dry and rub with olive oil, salt, pepper, and lime zest. Allow to come to room temperature 20 minutes before grilling.
4. Grill over high heat on a well-oiled grill 3–4 minutes per side for steaks about 2.5cm (1 inch) thick, or until the flesh just flakes when pressed. Avoid moving the fish while it has contact with the grill to achieve clean grill marks.
5. Transfer to warmed plates. Brush generously with the warm passion fruit glaze. Spoon the mango vinaigrette alongside or over the fish.
6. Serve immediately with rice or roasted plantain.

Cook's Notes: Fresh passion fruits are essential for the glaze — the seeds' slight bitterness balances the sweetness when simmered. Cachaca adds a distinctive grassy Brazilian note; do not skip it. A fish grilling basket makes turning large steaks much easier and prevents the crust breaking.