📝 About This Recipe
A crown jewel of Southern Brazilian coastal cuisine, Tainha Recheada captures the rustic essence of Santa Catarina’s fishing villages. This majestic whole mullet is prized for its rich, oily flesh, which provides the perfect canvas for a golden, smoky shrimp and herb farofa stuffing. Roasted to perfection, it offers a celebratory harmony of textures—crispy skin, flaky fish, and a buttery, savory filling that tastes like a summer breeze on the Atlantic coast.
🥗 Ingredients
The Fish
- 1 large Whole Mullet (Tainha) (approx. 2-2.5kg, scaled and gutted, ideally butterflied through the back)
- 3 tablespoons Lime juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 1 to taste Salt and Black Pepper
- 2 tablespoons Olive oil (for rubbing)
The Farofa Stuffing
- 2 cups Manioc flour (Farinha de Mandioca) (toasted or raw)
- 250 grams Small shrimp (cleaned and deveined)
- 3 tablespoons Butter (unsalted)
- 1 medium Onion (finely diced)
- 1/2 piece Red bell pepper (finely diced)
- 1 large Tomato (seeded and diced)
- 1/4 cup Green olives (pitted and chopped)
- 1/2 cup Fresh Parsley and Scallions (finely chopped)
- 1 teaspoon Smoked Paprika
For Roasting
- 2-3 large Banana leaves (optional, for lining the tray and covering)
- 1 roll Kitchen twine (for securing the fish)
👨🍳 Instructions
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1
Pat the mullet dry with paper towels. Season the interior and exterior thoroughly with lime juice, minced garlic, salt, and pepper. Let it marinate in the refrigerator for at least 30 minutes.
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2
While the fish marinates, prepare the stuffing. In a large skillet, melt the butter over medium heat and sauté the onions and bell peppers until softened (about 5 minutes).
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3
Add the shrimp to the skillet and cook for 2-3 minutes until they just turn pink. Stir in the diced tomatoes and smoked paprika.
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4
Lower the heat and gradually add the manioc flour, stirring constantly to incorporate the juices. The farofa should be moist but starting to toast.
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5
Fold in the chopped olives, parsley, and scallions. Season with salt to taste. Remove from heat and let the stuffing cool slightly.
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6
Preheat your oven to 200°C (400°F). If using banana leaves, quickly pass them over an open flame to soften them and line a large baking sheet.
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7
Remove the fish from the fridge. Open the cavity wide and pack the shrimp farofa tightly inside. Don't worry if a little spills out; it adds to the rustic charm.
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8
Use kitchen twine to tie the fish at 3 or 4 points to keep the stuffing secure during roasting. Alternatively, use toothpicks to 'sew' the belly/back shut.
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9
Rub the skin of the fish with olive oil. Place the fish on the prepared baking sheet. If you have extra banana leaves, you can loosely cover the fish for the first 20 minutes.
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10
Roast in the center of the oven for 40-50 minutes. If covered, remove the top leaf halfway through to allow the skin to crisp and turn golden brown.
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11
Check for doneness by inserting a knife into the thickest part; the flesh should be opaque and flake easily. The internal temperature of the stuffing should reach 74°C (165°F).
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12
Remove from the oven and let the fish rest for 5-10 minutes before cutting the twine. This ensures the juices redistribute and the stuffing stays intact when serving.
💡 Chef's Tips
Choose a mullet with clear eyes and bright red gills for maximum freshness. If manioc flour is unavailable, panko breadcrumbs mixed with a little cornmeal can work as a substitute. Do not overcook the shrimp in the skillet, as they will continue to cook inside the fish in the oven. For an extra smoky flavor, add 50g of finely chopped crispy bacon to the farofa base. If the fish is browning too quickly, tent it loosely with aluminum foil.
🍽️ Serving Suggestions
Serve with a side of Brazilian white rice and a fresh vinaigrette (salsa campanha). A cold glass of Brazilian pilsner or a crisp Sauvignon Blanc cuts through the richness of the fish. Pair with boiled sweet potatoes or 'pirão' (a thick porridge made from fish stock and manioc flour). Offer extra lime wedges on the side for guests to brighten the flavors at the table. A side of garlicky sautéed collard greens (couve) adds a beautiful color contrast.