Bacalhau na Brasa

Bacalhau na Brasa is a traditional Brazilian dish featuring tender grilled codfish infused with aromatic herbs and spices, perfect for a summer barbecue. This gluten-free delight brings the flavors of the sea to your table, complemented by a zesty citrus marinade.

Ingredients

• Dried salted cod (bacalhau) - 300 grams
• Olive oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Lemon juice - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Black pepper - 1 teaspoon
• Paprika - 1 teaspoon
• Bay leaves - 2
• Water - 1 liter

Steps

1. Soak the dried salted cod in water for 24 hours, changing the water several times to remove excess salt.
2. After soaking, drain the cod and rinse it under cold water. Place it in a pot, cover with fresh water, and add bay leaves. Bring to a boil and simmer for 20 minutes until the fish is tender.
3. Preheat a grill to medium-high heat.
4. In a bowl, mix olive oil, minced garlic, lemon juice, chopped parsley, black pepper, and paprika to create a marinade.
5. Once the cod is cooked, remove it from the pot and let it cool slightly. Carefully flake the fish into large pieces.
6. Brush the marinade over the cod pieces generously, ensuring they are well coated.
7. Place the marinated cod on the preheated grill and cook for about 5-7 minutes on each side, or until the fish has grill marks and is heated through.
8. Serve immediately, garnished with additional parsley and lemon wedges.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 4 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich source of high-quality protein.
• Contains omega-3 fatty acids, beneficial for heart health.

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