As any good social media editor would, I snapped a photo and posted it on Instagram. The response was resounding: I want to go to there. So I pinged Daniel and Sasha in hopes of developing a recipe so we can all go to there whenever we please. Daniel, a capoeira master and general Brazil fanatic, was more than happy to oblige.
The resulting recipe is more of a technique than a recipe. It starts (and practically ends) with a shrink-wrapped package of queijo coalho skewers—an easy find at one of the numerous Brazilian groceries in Queens. Those elsewhere in the country can order the cheese online, where you may find it either precut and pre-skewered or in solid-block form. Drying and oiling the fish before grilling reduces the chances that it will stick.
Molho à campanha is a lot like Mexican pico de gallo, except it uses vinegar instead of citrus juice and adds more peppers to the mix of tomato, onion, and cilantro. It’s most commonly served alongside charred steaks, but it’s just as good spooned over grilled whole fish as in this recipe.
