Brazilian recipe
Simple Charcoal-Grilled Mullet (Peixe assado na brasa)
A traditional Brazilian method for grilling whole mullet over charcoal. Discover the authentic, smoky flavor of this straightforward and unforgettable main dish.
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Ingredients
1 whole mullet (tainha), approx. 1.5 kg
1 bunch of fresh herbs (flat-leaf parsley and spring onions)
1 bunch of fresh coriander
4 limes
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh herbs (flat-leaf parsley and spring onions)
1 bunch of fresh coriander
4 limes
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
Find fresh whole mullet at local fish markets or from local fishers. Limes, fresh herbs like coriander, parsley, and spring onions are widely available at local green markets or municipal produce stalls. Use good quality sea salt and olive oil, found in any local general food store or supermarket.
Preparation method
- Open the fish along the belly and remove the entrails, making sure to keep the scales completely intact.
- Rinse the fish thoroughly with water and fresh lime juice.
- Season the inside of the cavity generously with sea salt.
- Finely chop the onion, half of the coriander, and half of the parsley and spring onion mixture.
- Combine the chopped herbs and onion in a bowl with a pinch of salt, the juice of one lime, and the olive oil.
- Fill the belly cavity of the fish with the prepared herb and onion mixture.
- Secure the belly of the fish with cooking twine or skewers to ensure the stuffing stays in place.
- Grill the fish over medium charcoal embers, turning occasionally, until the scales are deep golden brown and crispy.
- Serve the finished fish warm, ideally accompanied by steamed white rice.
Observations
Charcoal-grilled fish, particularly mullet (tainha), is a cornerstone of traditional Brazilian outdoor cooking. Its popularity stems from the distinctive smoky flavor imparted by the charcoal embers and the uncomplicated preparation method. This dish is perfect for family gatherings and weekend outings, where the fragrant aroma of fresh, flame-roasted fish elevates the entire meal. Preparing tainha this way is a true celebration of fresh ingredients and the refined art of open-fire cooking.
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