Brazilian recipe
Charcoal-grilled mullet (PEIXE ASSADO NA BRASA)
A traditional Brazilian recipe for charcoal-grilled mullet, featuring an authentic smoky flavor and a straightforward preparation method.
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Ingredients
1 mullet (approx. 1.5 kg)
1 bunch of mixed parsley and chives
1 bunch of cilantro
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
1 bunch of mixed parsley and chives
1 bunch of cilantro
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
You can find fresh whole fish and herbs at local produce markets or butcher shops. Lemon and onions are widely available at any grocery store. If mullet is unavailable, a firm-fleshed fish of similar size serves as a suitable substitute.
Preparation method
- Open the fish and remove the innards, keeping the scales intact.
- Clean the fish thoroughly using water and lemon.
- Season the inside cavity of the fish with salt to taste.
- Chop the onion, part of the cilantro, and part of the parsley and chives.
- 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.
- Stitch the belly of the fish to close the opening.
- Grill the fish over charcoal, turning it occasionally, until the scales become golden and crispy.
- Serve the roasted fish with white rice.
Observations
Charcoal-grilled fish, especially mullet (tainha), is a classic staple of Brazilian cuisine. Its popularity stems from the distinctive smoky profile imparted by the charcoal and the simplicity of its preparation. This dish is perfect for family gatherings and outdoor leisure time, as the aroma and taste of fresh grilled fish enhance any occasion. Preparing mullet on the grill is an excellent way to celebrate fresh ingredients and the art of open-fire cooking.
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