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Brazilian Grilled Whole Fish with Molho à Campanha

Molho à Campanha, Brazil’s vibrant take on pico de gallo, brightens this grilled whole fish with its tangy white wine vinegar, sweet bell peppers, tomato and onion base, and fresh cilantro and parsley. Hailing from southern Brazil, this sauce is traditionally served with churrasco and charred meats; here it accentuates tender branzini, trout, or mackerel grilled over hot coals. The fish’s skin crisps against the grate while the flesh remains moist, then is topped with the lightly dressed, aromatic sauce that balances acidity, herbaceousness and a touch of heat. Ideal for summer gatherings, this dish blends South American flavors with simple grilling technique, inviting communal feasting and a taste of Brazil’s countryside barbecue tradition.

Dinner | Brazilian | Dairy-Free | Gluten-Free | Nut-Free | Pescatarian | Soy-Free | Grilled Fish | Grill | Mixing Bowl | Sieve | Bell Pepper | Fish | Onion | Tomato | Grilling | Mixing | Straining | Barbecue
Time to complete

Prep

40min

Cook

15min

Wait

30min

Total

1h 25min

Ingredients (2–4 servings)

Molho à Campanha

  • 1 large tomato, cored, seeded, and cut into ¼ in (0.6 cm) dice (about ¾ cup; 150 g)
  • Kosher salt, for draining and seasoning
  • ½ large red onion (4½ oz; 130 g), diced (about 1 cup)
  • ½ green bell pepper (4½ oz; 130 g), diced (about ¾ cup)
  • ½ red bell pepper (4½ oz; 130 g), diced (about ¾ cup)
  • 2 Tbsp (30 ml) chopped cilantro leaves and tender stems
  • 2 Tbsp (30 ml) chopped flat-leaf parsley leaves and tender stems
  • 2 Tbsp (30 ml) white wine vinegar
  • 1 Tbsp (15 ml) extra-virgin olive oil
  • Freshly ground black pepper, to taste

Fish

  • 2 whole fish (1–1½ lb; 450–680 g each), such as branzini, mackerel, or trout, scaled and gutted
  • Olive oil, for oiling fish
  • Salt and freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 4.5
  • Protein: 18
  • Carbohydrates: 3
  • Fiber: 1
Directions

Prepare Molho

  • 1. Toss diced tomatoes with 1 tsp salt and drain in a fine-mesh strainer over a bowl for 20–30 minutes, discarding the liquid.

Make Molho

  • 2. Combine drained tomatoes with onion, green and red peppers, cilantro, parsley, vinegar, olive oil, salt, and pepper. Let stand 30 minutes (or refrigerate up to 24 hours), then return to room temperature before serving.

Preheat Grill

  • 3. 30 minutes before cooking, bring fish to room temperature. Prepare grill: charcoal—light a chimney and spread coals on half the grate; gas—heat half the burners on high. Preheat and oil the grate.

Season & Oil Fish

  • 4. Pat fish dry. Season inside and out with salt and pepper, then rub all over with olive oil.

Grill Fish

  • 5. Place fish on the hot side of the grill. Cook until the first side is browned, about 5 minutes. Test release—if sticky, cook 1 minute longer.
  • 6. Turn fish and cook until an instant-read thermometer reads 135°F (57°C) in the thickest part, about 5 more minutes. If skin chars too quickly, move to the cooler side to finish.

Rest & Serve

  • 7. Remove fish and let rest 5 minutes. Serve whole, spooning Molho à Campanha over the top.
Cookix's Secrets

Citrus Twist

  • Stir in 1 Tbsp fresh lime juice for a bright citrus pop in the molho.

Fish Choice

  • Substitute snapper or sea bass if branzini is unavailable.

Grill Method

  • Bake fish at 400°F (200°C) for 12–15 minutes if you don’t have a grill.

Grill Release

  • Ensure the fish skin has crisped fully before turning to prevent sticking.

Herb Swap

  • Use chopped mint or basil instead of parsley for a fresh herbal note.

Make Ahead

  • Prepare molho up to 24 hours in advance to let flavors meld and deepen.

Molho Drain

  • Draining the tomatoes prevents a watery sauce and concentrates flavor.

Resting Fish

  • Allow fish to rest under tented foil so juices redistribute and stay moist.

Spice Kick

  • Add 1 finely chopped jalapeño or serrano chile for heat.