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 course.
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Ingredients
1 mullet (approximately 1.5 kg)
1 bunch of fresh herbs (parsley and green onions)
1 bunch of fresh coriander
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh herbs (parsley and green onions)
1 bunch of fresh coriander
4 lemons
1 medium onion
Salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
Fresh fish and herbs can be found at local fresh produce markets or butcher shops; high-quality olive oil and lemons are available at general grocery retailers.
Preparation method
- Open the fish and remove the viscera, keeping the scales intact
- Clean the fish thoroughly with water and lemon juice
- Season the inside cavity of the fish with salt to taste
- Chop the onion, part of the coriander, and part of the parsley and green onions
- 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 stuffing
- 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, is a classic of Brazilian cuisine. Its popularity stems from the distinctive flavor imparted by the smoky charcoal and the simplicity of its 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.
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