Brazilian recipe
Charcoal-grilled mullet (Peixe assado na brasa)
A traditional Brazilian recipe for whole mullet grilled over charcoal. Authentic flavor and straightforward preparation for an unforgettable main course.
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Ingredients
1 whole mullet (approximately 1.5 kg)
1 bunch of fresh herbs (parsley and chives)
1 bunch of fresh cilantro
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh herbs (parsley and chives)
1 bunch of fresh cilantro
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
You can find fresh whole mullet at local fishmongers or market seafood counters. Ensure the fish is freshly caught for the best results. If you cannot find fresh mullet, sea bream is a suitable alternative for grilling.
Preparation method
- Open the fish and remove the viscera, keeping the scales completely intact.
- Rinse the fish thoroughly with water and lemon juice.
- Season the inner cavity of the fish with salt to taste.
- Finely chop the onion, a portion of the cilantro, and a portion of the parsley and chives.
- Mix the chopped seasonings with a pinch of salt, the juice of one lemon, and the olive oil.
- Stuff the cavity of the fish with the prepared herb mixture.
- Stitch the belly of the fish closed to secure the filling.
- Grill the fish over charcoal, turning carefully, until the scales are golden and crispy.
- Serve the grilled fish alongside white rice.
Observations
Charcoal-grilled fish, particularly mullet, is a true staple of Brazilian cuisine. Its popularity stems from the distinctive smoky flavor imparted by the charcoal and the simplicity of the technique. It is the perfect dish for family gatherings and outdoor leisure, where the aroma and taste of fresh grilled fish define the moment. Preparing mullet on the coals is a celebration of fresh ingredients and the refined art of open-fire cooking.
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