Wash the fish in a mixture of water and the juice of half a lime. Pat it dry thoroughly and make 2-3 cuts on each side. Season the inside and outside with coarse salt, black pepper, and garlic. Stuff the cavity with parsley and thyme sprigs.
Poisson Gros Sel (Fish in a Light Sauce)
- Total time - 40 minutes
- Preparation - 15 minutes
- Cooking time - 25 minutes
- Servings: 2
- Country: Haiti
For this recipe, whole white fish such as snapper, tilapia, or sea bass works best. Before cooking, it is important that the fish is well-cleaned and patted dry. Gentle simmering over low heat ensures the meat remains juicy and does not fall apart.
Ingredients
Ingredients for Poisson Gros Sel
- 1 piece whole fish (snapper, tilapia), cleaned
- 1 piece lime, cut in half
- salt and black pepper
- 2 tablespoons olive oil
- 1 piece onion, sliced
- 0.5 piece green bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 1 piece tomatoes, diced
- 1 cup water
- fresh parsley, chopped
- 2 pieces thyme sprigs
Instructions
Step 1: Preparing the Fish
Step 2: Cooking the Sauce
In a large, deep skillet, heat the olive oil. Add the onion, bell pepper, remaining garlic, and tomatoes. Cook for 5-7 minutes until the vegetables soften. Pour in the water (or broth) and the juice of the other half of the lime. Bring to a boil.
Step 3: Braising the Fish
Carefully place the prepared fish into the skillet. Reduce the heat to low, cover, and braise for 15-20 minutes, or until the fish is cooked through. The cooking time depends on the size of the fish. Gently shake the pan occasionally to ensure even cooking, but do not stir.
Step 4: Serving
Carefully transfer the cooked fish to a plate. Pour the vegetable sauce over it. Garnish with fresh chopped parsley and serve immediately, traditionally with rice or boiled plantains.