Brazilian recipe
Charcoal-Grilled Mullet (Peixe assado na brasa)
A traditional Brazilian method for grilling whole mullet over charcoal. Discover an authentic, smoky flavour that makes for an unforgettable main course.
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Ingredients
1 whole tainha (approx. 1.5 kg)
1 bunch of fresh herbs (flat-leaf parsley and spring onions)
1 bunch of fresh coriander
4 lemons
1 medium onion
Sea salt to taste
1 tbsp extra virgin olive oil
1 bunch of fresh herbs (flat-leaf parsley and spring onions)
1 bunch of fresh coriander
4 lemons
1 medium onion
Sea salt to taste
1 tbsp extra virgin olive oil
Where to find ingredients
You can find whole mullet at reputable fishmongers or the fresh fish counters in large supermarkets. For the herbs and fresh produce, your local greengrocer or the fresh produce aisle will stock everything required. If tainha is unavailable, sea bass or sea bream are excellent local alternatives.
Preparation method
- Butterfly the fish and remove the viscera, keeping the scales intact.
- Clean the fish thoroughly using water and lemon juice.
- Season the cavity of the fish generously with sea salt.
- Finely chop the onion, a portion of the coriander, and a portion of the fresh herbs.
- Toss the chopped aromatics together with a pinch of salt, the juice of one lemon, and the olive oil.
- Stuff the belly of the fish with the prepared herb and onion mixture.
- Secure the belly of the fish with kitchen twine to hold the stuffing in place.
- Grill the fish over hot charcoal, turning occasionally until the scales are golden and crispy.
- Serve the grilled fish hot alongside a portion of plain steamed white rice.
Observations
Charcoal-grilled fish, particularly the grey mullet or tainha, is a cornerstone of Brazilian outdoor cooking. Its popularity stems from the distinctive smoky profile imparted by the glowing embers and the straightforward preparation method. This dish is perfectly suited for family gatherings and weekend leisure, where the aroma of fresh, flame-roasted fish elevates any occasion. Grilling tainha is a celebration of fresh produce and the timeless art of wood-fire cooking.
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