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Haitian Poisson Gros Sel
Haitian Poisson Gros Sel
Haitian Poisson Gros Sel is a traditional Haitian dish that features fish cooked in a flavorful and aromatic sauce. The name translates to “fish with coarse salt” like the French culinary technique, but the Haitian version is prepared in a different way.
In Haitian cuisine, Poisson Gros Sel typically consists of a whole fish (often red snapper or another firm white fish) that is marinated in a mixture of lime or sour orange juice, garlic, shallots, thyme, parsley, and other herbs and spices. The fish is then simmered in a rich tomato-based sauce with bell peppers, onions, and sometimes hot peppers for a delicious and savory flavor.
This dish is often served with rice and plantains or fried green bananas
Ingredients
Method
- Rinse the fish under cold water and pat dry with paper towels. Make 2-3 diagonal cuts on each side of the fish.
- In a bowl, mix the lime or sour orange juice, minced garlic, shallots, thyme, parsley, salt, and pepper. Rub this marinade all over the fish, including inside the cuts. Let it marinate for at least 30 minutes.
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the bell peppers and onions and cook until softened.
- Add the tomato sauce (optional) , scotch bonnet pepper (if using), and water to the skillet. Stir to combine and bring to a simmer.
- Carefully place the marinated fish in the skillet, spooning some of the sauce over the top. Cover and let it simmer for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve the Haitian Poisson Gros Sel hot over cooked rice with the sauce and vegetables. Enjoy with fried plantains or fried green bananas on the side.
Nutrition
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