Brazilian recipe
Flame-Grilled Tainha (Peixe assado na brasa)
A traditional Brazilian method for grilling Tainha over embers. Experience authentic, smoky flavours with this straightforward recipe for a memorable main course.
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Ingredients
1 Tainha (approx. 1.5 kg)
1 bunch fresh parsley and chives, finely chopped
1 bunch fresh coriander, finely chopped
4 lemons
1 medium onion
Sea salt to taste
1 tbsp extra virgin olive oil
1 bunch fresh parsley and chives, finely chopped
1 bunch fresh coriander, finely chopped
4 lemons
1 medium onion
Sea salt to taste
1 tbsp extra virgin olive oil
Where to find ingredients
You can find Tainha at your local fishmonger or the fresh fish counter of larger supermarkets; ask for mullet as a common substitute if Tainha is unavailable. The fresh herbs, onions, and lemons are readily available in the produce aisle of any grocery store.
Preparation method
- Open the fish and remove the innards, keeping the scales completely intact.
- Clean the fish thoroughly with water and lemon juice.
- Season the internal cavity of the fish with salt to taste.
- Finely dice the onion and chop a portion of both the coriander and the parsley-chives mix.
- Combine the chopped herbs and onion with a pinch of salt, the juice of one lemon, and the olive oil.
- Stuff the fish cavity with the herb mixture.
- Secure the belly of the fish with food-grade twine or metal skewers to keep the stuffing inside.
- Grill the fish over embers, turning once, until the scales turn golden brown and crisp.
- Serve the grilled fish immediately alongside plain steamed long-grain rice.
Observations
Grilling fish over hot embers, particularly Tainha (mullet), is a true staple of the Brazilian coast. Its popularity lies in the robust, smoky profile imparted by the coals and the minimalist preparation technique. It is the perfect centrepiece for family gatherings and outdoor dining, where the aroma of fresh fish sizzling over the fire sets the scene. Preparing Tainha in this traditional way is an ode to fresh, seasonal ingredients and the timeless craft of cooking in the open air.
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