Brazilian recipe
Charcoal-Grilled Mullet (Peixe assado na brasa)
A traditional Brazilian recipe for charcoal-grilled mullet. An authentic flavor and straightforward preparation for an unforgettable main course.
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Ingredients
1 mullet of approximately 1.5 kg
1 bunch of parsley and green onions
1 bunch of cilantro
4 lemons
1 medium onion
Salt to taste
1 tablespoon of extra virgin olive oil
1 bunch of parsley and green onions
1 bunch of cilantro
4 lemons
1 medium onion
Salt to taste
1 tablespoon of extra virgin olive oil
Where to find ingredients
Find fresh mullet and herbs at local fish markets or grocery store seafood counters. Substitute mullet with any firm-fleshed whole fish suitable for grilling if unavailable.
Preparation method
- Open the fish and remove the viscera, keeping the scales intact
- Clean the fish well with water and lemon
- Season the internal cavity of the fish with salt to taste
- Chop the onion, part of the cilantro, and part of the parsley and green onions
- Mix the chopped seasonings with a pinch of salt, the juice of one lemon, and the olive oil
- Stuff the belly of the fish with this mixture
- Sew the belly of the fish to close the stuffing
- Grill the fish over charcoal, turning it until the scales are golden and crispy
- Serve the grilled fish with white rice
Observations
Charcoal-grilled fish, especially mullet, is a staple of Brazilian cuisine. Its popularity stems from the distinctive flavor imparted by the smoky charcoal and the simplicity of the preparation. It is an ideal dish for family gatherings and leisure moments, where the aroma and flavor of the freshly grilled fish perfectly complement the occasion. Preparing mullet over charcoal is a way to celebrate fresh ingredients and the art of outdoor cooking.
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