Crispy Tilapia Fillet Sandwich

If you love barbecue with a rich, creamy twist, this Picanha with Garlic Cream Cheese recipe is perfect for impressing family and friends. The combination of juicy steak with golden garlic and rich Brazilian cream cheese (requeijão) creates an explosion of flavor that turns a classic cut of beef into an irresistible dish. Easy to prepare and full of character, this picanha pairs wonderfully with rice, rustic roasted potatoes, fresh salads, or simply crusty bread.

Ingredients

• 1 whole picanha roast / top sirloin cap (approx. 2.2 lbs / 1 kg)

• Coarse sea salt or fine salt to taste

• Black pepper to taste

• 3 to 4 cloves garlic, crushed

• 7 oz (200 g) Brazilian cream cheese spread (requeijão) or heavy cream cheese

• Olive oil to taste

Optional:

• Sliced mushrooms (button or cremini) to taste

• Fresh herbs for garnish (optional)

Instructions

1. Season the picanha with salt, black pepper, and crushed garlic, spreading it evenly all over the meat.

2. Sear the picanha in a hot skillet with a drizzle of olive oil until golden brown on all sides.

3. Transfer to a baking dish, spread the cream cheese over the top, and bake in a preheated oven at 400°F (200°C) for about 30 to 40 minutes, or until cooked to your desired doneness.

4. If using mushrooms, quickly sauté them in a skillet with olive oil and a pinch of salt, then scatter them over the meat during the last few minutes of baking.

5. Remove from the oven, let the meat rest for a few minutes to retain juices, then slice and serve.

Note: The mushrooms are completely optional and can be substituted with caramelized onions or omitted entirely without losing flavor.

Crispy Tilapia Fillet Sandwich