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Grilled Rodovalho: A Taste of the Algarve Coast and ready to serve to our guests.
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Yield: 8 people

Grilled Rodovalho

Prep Time: 5 minutes
Cook Time: 25 minutes
Author: Andrew Gavin
Grilled Rodovalho: A Taste of the Algarve Coast
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Ingredients
 

  • 1 rodovalho (brill), 1.5 kg (3 lbs)
  • 2 cloves garlic, roughly chopped
  • 1 bay leaf
  • 1/4 cup olive oil, plus more for drizzling over the rodovalho
  • 1/4 cup white wine
  • salt, flaky sea salt or diamond crystal kosher salt preferably

Equipment

  • 1 fish grill cage
  • spoon or basting brush
  • cup
  • large platter

Instructions
 

  • Start up a grill, charcoal or gas, to reach a medium high heat.
  • In a cup mix together the olive oil, wine, bay leaf, and garlic.
  • Rodovalho also known as brill selected from the Aljezur mercado along the western coast of the Algarve.
    Rinse the rodovalho (brill) and pat dry with a paper towel.
  • Season the rodovalho (brill) on both sides and inside the cavity with salt.
  • Drizzle olive oil on both sides for even coverage.
  • Once the grill is hot, place the rodovalho (brill) in the fish cage and set on the grill. If using charcoal set the grill grate 6 inches above the heat.
  • Grilled rodovalho cooked over charcoal flames in the Algarve of Portugal.
    Grill for 15 minutes with the bottom of the rodovalho (brill) set facing down. 10 minutes into cooking spoon or baste with a basting brush the olive oil wine mixture.
  • Flipping the Rodovalho over on the grill to cook the other side.
    Flip the rodovalho (brill) over and grill for another 10-15 minutes, spooning or basting more of the olive oil wine mixture every 5-10 minutes.
  • Perfect char on the grilled Rodovalho for a feats in the Algarve of Portugal.
    The fish is finished grilling when there is a light char (browning) on the skin, the skin begins to pull away and any meat that is visible will be opaque white. Total grilling time will be about 25 minutes depending on the heat of the grill and distance to the heat.
  • Once finished remove the fish to a large platter and let rest for 5 minutes.
  • Grilled Rodovalho: A Taste of the Algarve Coast and ready to serve to our guests.
    To serve, the best method is to make a cut along the spine. Take a spoon or spatula and insert under the meat and slowly work your way from spine to fin to lift the fillet. This is a large fish so 1/2 of a fillet is a good serving size to begin. Serve with the skin side down along with your favorite side dish.
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