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 dish.
0.0 / 5 by 0 Reviews
Ingredients
1 mullet weighing approximately 1.5 kg
1 bunch of fresh herbs (parsley and chives)
1 bunch of coriander
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh herbs (parsley and chives)
1 bunch of coriander
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
Fresh fish can be sourced from local markets or fishmongers. Herbs and vegetables are available at local fresh produce markets. Olive oil can be found in any standard supermarket or grocery store.
Preparation method
- Open the fish and remove the viscera, keeping the scales intact.
- Clean the fish thoroughly with water and lemon.
- Season the inner cavity of the fish with salt to taste.
- Chop the onion, part of the coriander, and part of the fresh herbs.
- 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 filling.
- 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 (tainha), is a classic of Brazilian cuisine. Its popularity stems from the distinct flavor imparted by the smoky embers and the simplicity of the preparation. It is an ideal dish for family gatherings and leisure moments, where the aroma and taste of fresh grilled fish complement the occasion. Preparing mullet over charcoal is a way to celebrate fresh ingredients and the art of outdoor cooking.
Ratings and comments