For this signature dish, chef Carlos Barros of Quahog’s Seafood Shack in Stone Harbor, N.J., marinates mild-flavored pacu fish ribs, in chipotle-orange barbecue sauce for about five hours. Then he grills the fish for about two and a half minutes per side and serves it with coconut rice. He purchases frozen pacu ribs from South America. The fish is a relative of the piranha with a primarily vegetarian diet.
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