Brazilian recipe
Simple and Delicious Fire-Roasted Mullet (tainha na brasa)
A traditional Brazilian way to fire-roast mullet. Enjoy this authentic, no-fuss main course that delivers smoky, rustic flavors every time.
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Ingredients
1 whole mullet (tainha) approx. 1.5 kg
1 bunch fresh herbs (parsley and spring onions)
1 bunch fresh coriander
4 limes
1 medium onion
Salt to taste
1 tbsp extra virgin olive oil
1 bunch fresh herbs (parsley and spring onions)
1 bunch fresh coriander
4 limes
1 medium onion
Salt to taste
1 tbsp extra virgin olive oil
Where to find ingredients
The main ingredient, mullet (known locally as tainha in Brazil), can be found at fresh fish markets or the seafood counters of larger supermarkets; look for firm, bright-eyed fish. Parsley, spring onions, coriander, limes, and onions are staple produce items found at any local grocery store or vegetable stall in Trinidad. For the olive oil and basic pantry seasonings, any local supermarket aisle works perfectly.
Preparation method
- Gut and clean the fish thoroughly, ensuring the scales remain perfectly intact
- Rinse the fish well with water and a squeeze of lime juice
- Season the cavity of the fish generously with salt to your liking
- Finely chop the onion, a portion of the coriander, and a portion of the parsley and spring onions
- Mix the chopped herbs and onion in a bowl with a pinch of salt, a splash of lime juice, and the olive oil
- Stuff the inside of the fish belly with this fresh herb mixture
- Secure the belly opening with kitchen twine or skewers to keep the stuffing in place while cooking
- Grill the fish over hot charcoal, turning carefully, until the scales are golden and perfectly crispy
- Serve the roasted fish immediately alongside a side of fluffy white rice
Observations
Fire-roasting whole fish, especially mullet, is a true classic in Brazilian outdoor cooking. It’s a local favorite because of the distinct smoky depth the charcoal imparts and the ease of preparation. This dish is perfect for family gatherings or casual weekend limes, where the irresistible aroma of fresh, crispy-skinned fish brings everyone to the table. Preparing mullet this way is a wonderful way to celebrate fresh catches and the art of cooking over an open flame.
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