como fazer tilápia assada na churrasqueira? fácil, prático e Deliciosa😋😍

Hello my friends from the canal Coisa de Roça. Today I'm going to teach you how to make an antilope assada in a churrasqueira, easy. The practice. Let's get to the ingredients. One antilápia de media of 1 kg, 2 tablespoons of olive oil, 2 dentes of garlic, 1 sachet It's a northeast flavored, salty, and saffron or curcumin. Meus amigos, I'll have three courses of no peixe. If you make too many cuts, he'll lose fluid. If you cook it too little, it may not stick to the spice and not have a good taste. After three side cuts, you make a cut on top of the back, which is this side. Where's the meat? And if you don't make that cut so you can put the salt in there, it'll get cold. After you've done that cut, it's time to make the temperos. You're gonna need two garlic cloves, two large garlic cloves, one flavored cloves. North-east, 1 sachet complete, may be of your preference, 1 spoonful of salt. I'm using pink Himalayan salt here, but you can use ordinary white salt. Half a teaspoon of saffron or curcumin, but saffron is a taste, you can put More or less, depending on how I like you. Two tablespoons of olive oil with the seasoning, for when it's time to mix it. Make a paste and stick it to the fish, adding flavor, mixing all the spices. Turn it into a homogeneous pasta, reserve the seasoning, leave it in a bowl and eat. It's time to temper. Place your fish in a refractor, it can be glass, it can be aluminum, no No problem, and then you'll have to put all that temper that was made, spread Uniformed in everything, take advantage of everything. This fish weighs approximately a kilo, a kilo and a hundred, which is the ideal fish for He can't stay inside, if he's too small. He ends up second. Spread the spices well over all the fish, pass in all parts, leave no part without passing, within two corts, retalho, dentro do corte que nós fizemos no lombo, pass or temper well inside, to make it taste better, or tempere o pesce também por dentro, The head, in all parts, leaves no part untempered. Now that we've seasoned the fish, let's reserve it for 20 minutes, so the flavor can adhere. And make a very tasty fish. Now it's just put on the grill and eat in a churrasqueira, and if you don't have a churrasqueira you want to eat No oven, just wrap this fish in aluminum foil and it can also be cooked in the oven. It's a very easy fish to make, practical, few spices and it's delicious. Our churrasqueira is simple, we live here in the same house, it's a churrasqueira I'm sure most people have at home, and leave it there for about 30 minutes. And there's the fish already ready. I particularly like to do peixe bem assadinho, fica crocante, se uma pessoa gosta um pouco But, white boy, leave a little less time, and the time is a real eye, it depends on the The temperature of the churrasqueira. And for you to get off the grid, use a gafo and it's ready, which will make it easier - I'm going to get it. Good appetite my friends. Here it is delicious, someone take a piece there, look, this here I will eat, gostoso The massa. My friends from the canal Coisa de Roça, I hope you have enjoyed the recipe, it's a recipe Practical and easy, much thanks for your company till the end, may God bless you And until the next video from the channel Coisa de Roça.