Brazilian Grilled Mullet

Tainha na Brasa

On the island of Florianópolis, mullet season is a party, and the classic way to cook the catch is split open, salted and grilled over charcoal.

Photo: Marcelo Träsel from Porto Alegre, Brasil · CC BY-SA 2.0

Ingredients

Tap each item as you gather it.

Step by step, the way it is done on the island.

Butterfly. Split each fish down the back from head to tail and open it flat like a book, leaving the belly skin whole (escalada).
Season. Rub the flesh with lime, garlic, coarse salt and pepper and let it sit 20 minutes. Brush both sides with olive oil.
Grill. Lay the fish skin-side down in an oiled hinged grill basket over medium charcoal. Cook 12–15 minutes, then flip and grill the flesh side 5–8 minutes until opaque.
Serve. Sprinkle with parsley and green onion and serve on a board with lime, farofa and rice.

The side dish that belongs with it, full recipe included.

Brazil

Farofa

Cassava flour toasted in butter with onion and garlic until sandy and golden. Brazilians sprinkle it over rice, beans and fish stews for crunch.

Render. In a wide pan, fry the bacon until crisp. Add the butter and onion and cook 5 minutes until soft and lightly golden. Add the garlic for 1 minute.
Toast the flour. Add the cassava flour and salt. Stir constantly over medium-low heat for 6–8 minutes until it smells nutty and turns light gold.
Finish. Take off the heat and stir in the parsley. Serve in a bowl with a spoon so everyone can sprinkle their own.

Photo: Melsj · CC BY-SA 4.0

Same fish, a different corner of the sea.