Brazilian recipe
Simple and delicious grilled mullet (Peixe assado na brasa e)
A traditional Brazilian method for grilling mullet over charcoal. This authentic recipe ensures a memorable main dish with minimal fuss.
0.0 / 5 by 0 Reviews
Ingredients
1 whole mullet (approximately 1.5 kg)
1 bunch of parsley and spring onions
1 bunch of fresh cilantro
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
1 bunch of parsley and spring onions
1 bunch of fresh cilantro
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
Fresh fish can be sourced from local wet markets (palengke) or the seafood section of major supermarkets. Produce and herbs are readily available at neighborhood markets or grocery stores.
Preparation method
- Split the fish open and remove the viscera, ensuring the scales remain intact.
- Clean the fish thoroughly using water and lemon juice.
- Season the internal cavity of the fish with salt to taste.
- Finely chop the onion, along with some of the cilantro and the parsley-spring onion mixture.
- 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 mixture.
- Sew the belly of the fish shut to secure the stuffing.
- Grill the fish over charcoal, turning it periodically, until the scales become golden and crispy.
- Serve the grilled fish alongside white rice.
Observations
Grilled fish, particularly mullet (tainha), is a cornerstone of Brazilian culinary tradition. Its enduring popularity stems from the distinctive smoky depth infused by the charcoal and the straightforward preparation method. This dish is perfect for family gatherings and outdoor leisure, where the irresistible aroma and flavor of freshly grilled fish elevate the entire occasion. Preparing mullet this way is a true celebration of fresh ingredients and the art of open-fire cooking.
Ratings and comments