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Carapaus Grelhados com Molho Vilão

Serves 4 to 6 Entree seafood, Fish

Carapaus Grelhados com Molho Vilão

Carapaus Grelhados com Molho Vilão is a homage to the simple pleasures of the Portuguese Atlantic coast. This is a dish that finds its way to the table during long summer evenings when the day lingers and the ocean breeze carries the scent of the sea. It's prepared with a casual elegance, using olive oil generously and salt by feel, much like how families have done for generations.

This dish captures the sea's essence with horse mackerel's richness, enhanced by white wine vinegar's tang, parsley's freshness, and subtle garlic and onion notes, offering a robust yet refreshing taste that celebrates the ocean's bounty.

Ingredients

  • 12horse mackerel — gutted and scaled
  • 4 tbspcoarse sea salt — for the grill
  • 120 mlextra virgin olive oil — for the molho vilão
  • 1onion — very finely chopped
  • 4 clovesgarlic — minced
  • 3 tbspwhite wine vinegar
  • 4 tbspflat-leaf parsley — chopped
  • 800 gpotatoes — boiled in their skins

Method

  1. Begin by cleaning the 12 horse mackerel thoroughly. Remove the scales, guts, and gills, then rinse under cold water. Pat them dry with paper towels to ensure they sear properly on the grill without steaming in excess moisture.
  2. Sprinkle the fish evenly with 4 tablespoons of coarse sea salt. Let them sit for about 10 minutes to allow the salt to penetrate and season the fish well. This step also helps firm up the flesh, making it easier to grill.
  3. While the fish is resting, prepare the Molho Vilão. Finely chop 1 onion and 4 cloves of garlic. Heat 120 ml of extra virgin olive oil in a pan over medium heat, then add the onion and garlic. Cook gently, stirring occasionally, until the onion becomes translucent and the mixture smells sweet.
  4. Add 3 tablespoons of white wine vinegar to the pan, stirring to combine. Allow the mixture to simmer for a few minutes until the vinegar has reduced slightly and the flavors meld together. This will create a tangy base for the sauce.
  5. Chop 4 tablespoons of flat-leaf parsley and add it to the sauce, stirring to incorporate. Taste and adjust the seasoning if necessary, keeping in mind that the fish is already salted.
  6. Preheat your grill to medium-high heat. Place the mackerel on the grill and cook for about 3-4 minutes on each side. The fish is done when the flesh turns opaque and just firm to the touch, with a slight char on the skin.
  7. While the fish is grilling, boil 800 g of potatoes in salted water until they are tender when pierced with a fork. Drain and set aside.
  8. Once the fish is cooked, transfer it to a serving platter. Drizzle the Molho Vilão over the fish, ensuring each piece is coated with the flavorful sauce. Serve immediately with the boiled potatoes, allowing the simplicity and freshness of the dish to shine.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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