Brazilian recipe
Simple and Delicious Charcoal-Grilled Fish
A traditional Brazilian-style recipe for whole mullet cooked over hot coals. Discover the authentic smoky flavour and simple steps for an unforgettable outdoor main.
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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 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
1 bunch fresh herbs (parsley and spring onions)
1 bunch fresh coriander
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
Mullet (tainha) can be sourced fresh from your local fishmonger or the fresh fish counter at larger supermarkets; ask for a whole fish suitable for grilling. Fresh herbs like parsley, coriander, and spring onions are readily available in the produce section of any grocery store. For the best result, use fresh, seasonal lemons and high-quality extra virgin olive oil found in the pantry aisle. If you cannot find whole mullet, you may ask for a firm-fleshed white fish of a similar size as a substitute, though the flavour profile will be unique to each variety.
Preparation method
- Clean the fish by removing the innards, making sure to keep the scales intact
- Give the fish a thorough wash with water and a squeeze of fresh lemon juice
- Season the inside of the fish cavity well with sea salt
- Finely chop the onion, along with the coriander and the fresh herbs
- Mix the chopped ingredients in a bowl with a pinch of salt, a squeeze of lemon juice, and the olive oil
- Stuff the belly of the fish with the herb and onion mixture
- Secure the belly closed by stitching it up with food-safe kitchen twine
- Place the fish over hot coals, turning carefully until the scales are golden brown and perfectly crispy
- Serve your grilled fish hot alongside a portion of fluffy white rice
Observations
Charcoal-grilled fish, especially mullet, is a beloved classic in Brazilian home cooking. Its popularity comes down to the bold, smoky finish you can only get from the coals and the straightforward, no-fuss preparation. It is a fantastic dish for family get-togethers and relaxed weekends, where the mouth-watering aroma of fresh fish searing over the fire sets the perfect scene. Preparing this is a true celebration of fresh catch and the art of open-fire cooking.
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