Brazilian recipe
Simple and Delicious Charcoal-Grilled Mullet (Peixe assado na brasa e)
A traditional Brazilian method for grilling whole mullet over charcoal. Experience an authentic smoky flavor and a straightforward preparation for a memorable main course.
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Ingredients
1 whole mullet, approximately 1.5 kg
1 bunch of fresh parsley and chives, chopped
1 bunch of fresh coriander, chopped
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh parsley and chives, chopped
1 bunch of fresh coriander, chopped
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
You can find fresh mullet and local herbs at coastal fish markets or local open-air markets ('soko'). If mullet is unavailable, you may use other firm-fleshed, fatty white fish as a suitable substitute.
Preparation method
- Open the fish along the belly and remove the viscera, ensuring the scales remain perfectly intact.
- Rinse the fish thoroughly with water and lemon juice.
- Season the inner cavity of the fish with salt to taste.
- Finely chop the onion, a portion of the coriander, and a portion of the parsley and chives.
- 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 herb and onion mixture.
- Sew the fish's belly shut to secure the filling during the cooking process.
- Grill the fish over hot coals, turning periodically, until the scales become golden and crisp.
- Serve the grilled fish hot, ideally paired with steamed white rice.
Observations
Charcoal-grilled fish, particularly mullet, is a hallmark of Brazilian coastal cooking. Its enduring popularity stems from the robust, smoky profile imparted by the glowing embers combined with an unfussy preparation method. It is the perfect centerpiece for family gatherings and outdoor leisure, where the irresistible aroma and texture of fresh, fire-roasted fish elevate any occasion. Grilling mullet over coals is a true celebration of fresh, high-quality ingredients and the timeless art of open-flame cooking.
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