Brazilian recipe
Simple Charcoal-Grilled Mullet (Peixe assado na brasa)
A traditional method for roasting whole mullet over open embers, capturing authentic smoky flavors in a straightforward, rustic preparation.
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Ingredients
1 whole mullet (tainha) weighing approximately 1.5 kg
1 bunch of fresh parsley and scallions (cheiro-verde)
1 bunch of fresh cilantro
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh parsley and scallions (cheiro-verde)
1 bunch of fresh cilantro
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
Fresh mullet can be sourced from local fishmongers or coastal markets. Fresh herbs and aromatics are readily available in neighborhood produce stalls or general grocery sections. Ensure you use food-grade kitchen twine for stitching.
Preparation method
- Open the fish along the belly and remove the viscera, ensuring the scales remain entirely intact.
- Rinse the fish thoroughly with water and a splash of lemon juice.
- Season the internal cavity of the fish with sea salt to your preference.
- Finely dice the onion, and chop a portion of the cilantro and cheiro-verde.
- Combine the chopped aromatics in a small bowl with a pinch of salt, the juice of one lemon, and the olive oil.
- Stuff the fish cavity generously with the prepared mixture.
- Stitch the belly closed using kitchen twine to secure the filling during the cooking process.
- Roast the fish over medium-hot coals, turning occasionally, until the exterior scales turn golden brown and develop a crisp texture.
- Serve the finished fish warm, accompanied by a side of plain white rice.
Observations
Charcoal-grilled fish, particularly mullet (tainha), is a cherished tradition in Brazilian cuisine. Its enduring appeal lies in the deep, smoky profile imparted by the glowing embers combined with the sheer simplicity of the preparation. This dish is perfect for outdoor social gatherings, where the enticing aroma of fresh fish searing over charcoal enhances the experience. Preparing mullet this way is an ideal way to showcase fresh local ingredients and the time-honored craft of open-flame cooking.
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