Brazilian recipe
Simple and Delicious Charcoal-Grilled Mullet (Peixe assado na brasa e)
A traditional Brazilian method for grilling whole mullet over hot coals. Enjoy an authentic, smoky flavour with this straightforward and impressive outdoor recipe.
0.0 / 5 by 0 Reviews
Ingredients
1 mullet (approx. 1.5 kg)
1 bunch of parsley and spring onions
1 bunch of coriander
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
1 bunch of parsley and spring onions
1 bunch of coriander
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
You can find fresh mullet at local fish markets or from coastal fishmongers. Fresh herbs like coriander, parsley, and spring onions are readily available at neighborhood open-air markets or grocery produce sections. If mullet is unavailable, you may use sea bream as a substitute.
Preparation method
- Open the fish and remove the innards, ensuring you keep the scales intact.
- Clean the fish thoroughly using water and lemon juice.
- Season the 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 herbs and onions with a pinch of salt, the juice of one lemon, and the olive oil.
- Stuff the belly of the fish with the herb and onion mixture.
- Sew the belly shut to keep the filling secure while grilling.
- Grill the fish over hot charcoal, turning it periodically, until the scales are golden and crispy.
- Serve the grilled fish warm, ideally accompanied by white rice.
Observations
Charcoal-grilled fish, particularly mullet (tainha), is a beloved staple of Brazilian coastal cooking. Its popularity stems from the bold, smoky infusion that only embers can provide, paired with an uncomplicated approach to preparation. This dish is perfect for family gatherings and weekend outings, where the rich aroma and tender, fresh fish elevate the entire meal. Grilling mullet over a fire is a beautiful way to celebrate fresh produce and the timeless art of outdoor cooking.
Ratings and comments