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Anglers enjoy our dishes so much that they often ask for recipes. Here are a few of our favorites.

Brazilian Escabeche

Ingredients; fillets and marinade

  • 8 fillets of fish (or chicken)
  • Juice of 2 lemons
  • 8 cloves of garlic, chopped
  • Salt - a pinch
  • 2 tbsp. Sazon (a Brazilian seasoning - you can substitute Paul Prudhomme's "Seafood Magic")
  • 1 tsp. finely ground black pepper
  • 1 tbsp. Olive oil

Ingredients; Sauce

  • 1/2 green pepper - sliced in chunks
  • 1 small jalapeno - chopped fine
  • 1/2 ancho pepper - chopped fine
  • 1 tomato - sliced in chunks
  • 1 cup olives, sliced
  • 1 onion - sliced in chunks
  • 2 tbsp. tomato paste
  • 1/2 cup chopped cilantro
  • 1/2 cup sliced pearl onions
  • 1 cup fish or chicken broth

Fillet Preparation

While preparing the other ingredients, marinate the fillets in a mixture made from the lemon juice, half of the chopped garlic, the Sazon, a pinch of salt and the black pepper. When everything else is prepared, lightly saute the fillets, coated with the marinade. Remove from pan and reserve.

Sauce preparation

In the pan used for the fillets, first lightly saute the remainder of the garlic, the onion, green pepper, jalapeno, ancho and olives over medium heat. When the onion is just becoming golden, add the tomato paste and broth over medium/high heat. When the sauce begins to boil, add the cilantro and pearl onions. After 3 minutes, add the fillets. Lower the flame and simmer for 5 minutes until the sauce is thick. May be thickened with corn starch if desired. Serve fillets coated with sauce.


Curried Carrot Soup


  • 8 carrots, peeled and sliced into discs
  • 3 liters of water
  • 4 blocks of chicken bullion
  • 1 onion, sliced
  • 4 cloves of garlic
  • 1 pinch of cinnamon
  • 1 tablespoon of honey
  • 2 bay leaves or curry leaves
  • 1 tablespoon of curry powder
  • 1 chunk of ginger
  • 12 ounces of condensed milk or heavy cream (creme de leite)

Combine all ingredients except cream, in a pot and boil. When the onion is soft, remove from heat and allow to cool. Puree the combined ingredients in a blender. Prior to serving, add cream and heat in pot.


Stewed Duck - Marizete Style


  • 1 Whole duck - cut in pieces
  • ½ Onion - chopped
  • ½ Green pepper - chopped
  • 4 small medium hot peppers - chopped
  • 8 cloves garlic - chopped
  • 4 tablespoons soy sauce
  • 2 tablespoons Olive oil
  • 1 tablespoon Sazon para Aves (or alternate poultry spice mix)
  • 1 pinch ground black pepper
  • 4 cups water

Wash duck with fresh lime and place in a frying pan.
Add all ingredients except water (oil, peppers, onion, garlic, soy sauce, Sazon, ground pepper).
Sauté for 3 to 5 minutes.
Place sautéed mix in pressure cooker with water.
Cook under pressure for 40 minutes at low heat.
Serve as a stew in shallow bowls.




  • 1 cup of bulgur wheat
  • 2 pounds of ground meat (beef or lamb)
  • 1 pinch of salt
  • 1 large green pepper (minced)
  • 1 large onion (finely minced or grated)
  • 3 green chilies (minced)
  • 4 cloves of garlic (chopped)
  • 1 cup chopped cilantro and/or chives
  • 2 tablespoons olive oil
  • 1 tablespoon Sason for meat.
  • ½ teaspoon (or to taste) of cinnamon, nutmeg, salt, black pepper

To prepare;

Place the bulgur wheat in a basin and cover with boiling water.  Let it rest for 30 minutes.
Drain water in colander, then squeeze out remaining liquid with a spatula or by hand.
Heat olive oil in a pan and add half of the onion and all of the garlic and peppers; saute until soft.
Add 1/3 of meat, stirring until browned, then add cilantro/chives for 2 minutes and set aside to be used as filling.
Mix all remaining uncooked ingredients by hand until a homogenous mass is formed, like a dough.
Chill both filling and uncooked mass to make it easy to shape.
Take a golf ball sized lump of uncooked mass and press flat in the palm of your hand, then place a tablespoon of filling in the middle.  Close the uncooked dough around the cooked filling, seal well and shape into elongated football like ovals.
Fry or deep fry the quibe until dark brown and crispy.  Drain on paper towels and serve.



  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • ½ cup cilantro, chopped
  • ¼ cup small red onion
  • 3-4 cloves garlic , finely chopped or minced
  • 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • ¼ tsp each of crushed red pepper, cumin
  • Black pepper, to taste (about 1/2 teaspoon)


  1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
  2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
  3. Use to baste meats (chicken or steaks) while grilling or barbecuing or use it as a marinade.  Spread over steak or other meats to serve.


Coming Soon - More recipes

We will be adding more recipes for some of our chef's and our client's favorite Blackwater Explorer dishes.

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