Brazilian recipe
Charcoal grilled fish (Peixe assado na brasa)
A traditional Brazilian recipe for charcoal grilled mullet. 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 fresh herbs (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 fresh herbs (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
Fresh fish and produce can be found at local municipal markets or coastal fishmongers. In Vanuatu, mullet can be substituted with other firm-fleshed local reef fish if desired.
Preparation method
- Open the fish and remove the viscera, keeping the scales intact.
- Clean the fish well with 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 green onions.
- Mix the chopped herbs and onion 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 filling.
- Grill the fish over charcoal, turning it until the scales become golden and crispy.
- Serve the grilled fish with white rice.
Observations
Charcoal grilled fish, especially mullet (tainha), is a classic of Brazilian cuisine. Its popularity stems from the distinctive flavor imparted by the smoky embers and the simplicity of its preparation. It is the perfect dish for family gatherings and leisure moments, where the aroma and taste of freshly grilled fish complement the occasion. Preparing mullet over charcoal is a way to celebrate fresh ingredients and the art of outdoor cooking.
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