Creole Poisson Gros Sel

 A well-loved Haitian family dish prepared in a Creole court-bouillon-style sauce, poisson gros sel is a show-stopping alternative to the traditional Friday fish fry. Thanks to Chef Claudy Pierre for sharing this delicious recipe with TABLE Magazine.

What Does Poisson Gros Sel Mean?

Since this is a dish for the Lenten season, it’s fish, the traditional Friday food. But the literal translation of the name is “fish with big salt.” However, this fish is not actually very salty, and you’ll notice the ingredient list barely features salt at all. The “big salt” is rock salt, common on island beaches. You only need a tablespoon of it, because it goes far. Plus, this dish gets many of its aromatic flavors from the court-bouillon broth it cooks in. For another Haitian recipe, try our Haitian Pork Griot.

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Creole Poisson Gros Sel

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• Author: Claudy Pierre

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Description

A dish celebrating the bounty of the sea.

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Ingredients

Scale 1x2x3x

• 3 whole marinated red snappers
• 3 limes
• 1 large onion
• 2 scallions, chopped
• 3 garlic cloves, minced
• ½ tbsp chopped parsley
• ¼ tsp black pepper
• ¼ teaspoon hot pepper
• 1 tsp of sea salt or fleur de del
• 1 to 2 tbsp olive oil
• Fish broth or stock
• 2 heads of garlic, chopped
• 1 cup onions, sliced
• 1/2 cup tomato paste
• 2 Scotch bonnet peppers
• 4 thyme sprigs
• 1 cup bell peppers, sliced
• 1 cup oil
• 2 tbsp unsalted butter
• 2 whole cloves
• 1 cup water
• Squeeze of lime, to taste

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Instructions

1. For the fish, remove fish scales and clean with lime. Score the fish diagonally 3 times on both sides. Blend the next 8 ingredients into a paste and add it to the fish. Refrigerate and marinate overnight.
2. The next day, heat oil on low and cook snapper 5 to 7 minutes per side and set aside.
3. To a medium saucepan add liquid from marinated fish and excess marinade from the bowl. Pour fish broth or stock into the bowl to get the rest of the marinade and pour that into the pan as well. Sauté garlic and onions until soft then set aside.
4. For the sauce, add tomato paste, Scotch bonnet peppers, thyme, bell peppers, oil, and butter. Mix, cover, and cook for about 15 minutes on a medium to low flame.
5. After 15 minutes, spoon sauce all over and inside the fish. Add cloves, sautéed garlic and onions, mix and then cover for another 5 minutes. Serve over rice with a squeeze of lime.

Recipe by Claudy Pierre
Styling by Rafe Vencio
Photography by Dave Bryce

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