Brazilian recipe
Simple and delicious charcoal-grilled mullet (Peixe assado na brasa e)
A traditional Brazilian method for grilling mullet over hot coals. Discover an authentic, flavorful, and straightforward way to prepare this unforgettable main course.
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Ingredients
1 mullet (approx. 1.5 kg)
1 bunch of fresh herbs (parsley and chives)
1 bunch of fresh cilantro
4 lemons
1 medium onion
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
Salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
You can find fresh mullet and produce at local coastal fish markets or supermarket seafood counters. If fresh cilantro or specific local herbs are unavailable, fresh parsley, scallions, or even dill make suitable substitutes to maintain the aromatic profile.
Preparation method
- Open the fish and remove the innards, making sure to keep the scales intact.
- Clean the fish thoroughly using water and lemon juice.
- Season the inside of the fish cavity with salt to taste.
- Finely chop the onion, a portion of the cilantro, and a portion of the parsley and chives.
- Combine the chopped herbs and onion in a bowl with a pinch of salt, the juice of one lemon, and the olive oil.
- Stuff the belly of the fish with the prepared herb mixture.
- Sew the belly of the fish shut to keep the stuffing securely inside during grilling.
- Grill the fish over hot coals, turning it as needed, until the scales are golden and crispy.
- Serve the grilled fish warm, accompanied by a side of white rice.
Observations
Charcoal-grilled fish, particularly mullet (tainha), is a cornerstone of Brazilian outdoor cooking. Its popularity stems from the distinctive smokiness imparted by the embers and the elegant simplicity of the preparation. This dish is perfect for family gatherings and weekend leisure, where the irresistible aroma and fresh taste of the fish truly shine. Preparing mullet over charcoal is a wonderful way to celebrate fresh ingredients and the art of open-fire cooking.
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