What coating is explicitly mentioned for preparing Peixe Grelhado before grilling over charcoal?
Answer
Coarse salt and olive oil
Peixe Grelhado, or grilled fish, represents the dependable baseline for Portuguese menus, particularly near the coast. The preparation method emphasized involves allowing the fresh flavors of the catch, such as red snapper, bass, or mackerel, to emerge naturally. This is achieved by coating the fish minimally with coarse salt and olive oil before placing it directly onto a charcoal grill. This simple technique cooks the fish until the skin crisps, resulting in a healthy meal that highlights the quality of the seafood itself.
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