Brazilian recipe
Charcoal-grilled fish (Peixe assado na brasa)
A traditional Brazilian method for grilling whole mullet over hot coals, yielding a distinct smoky flavor and a crispy texture perfect for outdoor dining.
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Ingredients
1 whole tainha (approx. 1.5 kg)
1 bunch of fresh parsley and spring onions
1 bunch of fresh coriander
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh parsley and spring onions
1 bunch of fresh coriander
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
Fresh fish can be sourced from local fishermen or the fish counters at community markets. For the aromatics and lemons, local grocery stores or garden stalls provide the freshest produce. If tainha is unavailable, a firm-fleshed, oily fish such as mackerel makes a suitable substitute.
Preparation method
- Open the fish along the belly and remove the viscera, being careful to leave the scales intact.
- Clean the fish thoroughly with water and lemon juice.
- Season the internal cavity of the fish with salt to taste.
- Finely chop the onion, a portion of the coriander, and a portion of the parsley and spring onions.
- Combine the chopped aromatics 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 closed to secure the stuffing.
- Place the fish over hot charcoal, turning occasionally until the scales are golden and crispy.
- Serve the grilled fish alongside white rice.
Observations
Grilled fish, particularly tainha (mullet), stands as a cornerstone of Brazilian culinary heritage. Its enduring appeal lies in the delicate infusion of wood smoke and the straightforward, rustic preparation that highlights the quality of the catch. This dish is a favorite for family gatherings and weekend leisure, where the aroma of fresh fish searing over an open flame defines the setting. Grilling tainha is a timeless way to celebrate fresh, simple ingredients and the art of open-air cooking.
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