Barbecue pacu fish ribs

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.