Pacú a las brasas, meaning pacú on the embers, is a traditional Argentine fish specialty. It is made by grilling pacú - a type of freshwater fish related to the piranha - over hot embers of a wood or charcoal fire.

Butterflied pacú is seasoned or marinated in a mixture of spices and herbs, and it is then placed on the grill. Once grilled to perfection on both sides, the fish is typically served on top of fresh lettuce leaves, and it's usually accompanied by tomato slices, potatoes, and fried onion rings on the side.

Other typical accompaniments include sautéed vegetables, a fresh salad of apples, corn kernels, lettuce, and tomatoes, and a glass of fine white wine.