Pirarucu with escabeche sauce (Pirarucu ao molho escabeche) (1 portion)

Fish 

• 200g pirarucu filets
• Juice of 3 limes
• 1 tbsp of salt
• 1/2 cup of flour
• 3 tbsp of olive oil

Sauce

• 3 tbsp olive oil
• 1 onion cut into julienne
• 1 tomato cut into 4 wedges
• 2 tbsp minced cilantro
• 1 clove of garlic minced
• 3 cups of tomato sauce
• 1/2 cup of water
• 1/2 cup of manioc (yucca) flour

Method
Season the fish with lime and salt. Lightly dredge in flour and pan sear it. Once cooked, remove from pan. Using the same pan, saute the onions, tomatoes, cilantro, and garlic in the olive oil. Add tomato sauce along with the water. Add the manioc flour a little at a time constantly stirring. This process takes about 3 minutes until it thickens. Adjust the seasoning of the sauce. When ready, just pour the sauce over the fish. Serve this dish with white rice, potatoes, or however you like. This fish may be the fish of your choice, feel free to change it up.