Poisson Gros Sel

Immerse yourself in the flavors of Haiti with Poisson Gros Sel, a traditional fish stew that pays homage to its rich culinary heritage. This hearty dish features red snapper bathed in a tangy citrus marinade, then simmered to perfection with a robust Haitian seasoning paste and vibrant vegetables. Ideal for a flavorful main course, this recipe highlights the harmony of fresh ingredients and aromatic spices, offering a taste of Haiti's vibrant cuisine.

Ingredients

🐟 2 whole large red snappers
🧂 Morton Iodized Salt generously sprinkled
🥄 Adobo Powder generously sprinkled
🍋 Fresh lime juice from several limes
🍋 Fresh lemon juice from several lemons
🌿 Haitian Epis made from garlic, scallions, bell peppers, thyme, and parsley
🫒 Olive Oil for sautéing
🧅 Onions sliced
🌶️ Green Bell Peppers sliced
💧 Water enough to boil the fish
🌿 McCormick Greek Style Fish & Seafood Seasoning sprinkled
🌿 Litehouse Parsley dried sprinkled
🍌 Boiled Plantains for serving
🍅 Cherry Tomatoes for garnish

Instructions

1- Clean the Fish:

• Remove scales and guts from the red snappers.
• Optionally, cut off the heads for easier handling.

2- Initial Marination:

• Sprinkle the fish with Morton Iodized Salt and Adobo Powder.
• Generously coat them with fresh lime and lemon juice, ensuring it covers all surfaces and cavities.
• Allow to marinate for a minimum of 15 minutes.

3- Rinse the Fish:

• Thoroughly rinse the marinated fish under cold running water to remove excess salt and citrus.

4- Prepare the Fish for Seasoning:

• Make several diagonal incisions on both sides of each fish to allow deeper flavor penetration from the seasoning.

5- Apply Haitian Epis:

• Generously rub the homemade Haitian Epis into the fish, ensuring it penetrates the cuts.

6- Sauté Vegetables:

• Heat olive oil in a stainless steel pot over medium-high heat.
• Add sliced onions and green bell peppers, sautéing until they soften.

7- Cook the Fish:

• Place the seasoned fish atop the sautéed vegetables.
• Pour any remaining Haitian Epis over the arrangement.

8- Add Water and Seasonings:

• Pour a small amount of water into the pot, just covering the base without submerging the fish.
• Sprinkle with McCormick Greek Style Fish & Seafood Seasoning, Litehouse Parsley, and a pinch of Morton Iodized Salt.

9- Simmer:

• Gently stir the contents and then cover the pot with a lid.
• Simmer on low heat for approximately 15 minutes, allowing the flavors to meld and the fish to cook through.

Prep Time: 15-20 minutes
Cook Time: 15 minutes
Total Time: 30-45 minutes
Servings: 4

Equipment:

• Glass baking dish
• Small white bowl
• Stainless steel pot with gold handles
• Slotted spatula/fish spatula
• Slotted spoon
• Glass lid with gold handle
• Fork
• Stove/gas burner
• White tray/cutting board

Cooking Tips

• Use fresh lime and lemon juice for the best flavor.
• Handle the fish gently to preserve its structure.
• The name "Gros Sel" should not be taken literally as it doesn't need excess salt.

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Poisson Gros Sel