Haitian poisson gros sel (rock salt red snapper) cooked two ways
The traditional poisson gross el recipe calls for a more elaborate marinade than the one I used. I chose to go that route for the sake of simplicity. I wanted to retain the natural taste of the fish without overpowering it. Also, please note that the grilled version, the wine and the caramelized shallots are my own twist on this Haitian staple.
Cut slashes (about 3) in the fish to allow the seasoning to penetrate
In a mortar and pestle, mash the piment bouc with the salt, add some lime juice
Coat the fish with that mixture making sure to add more lime juice as needed. Remember to coat inside the fish as well
Put some lime slices inside and outside the fish
Let the fish marinate for at least three (3) hours, turning it frequently and drizzling it with the seasoning liquid from time to time
For the traditional poisson gros sel
Remove the lime slices from the marinated fish
Place the fish in a shallow pot
Add a tablespoon of oil and cover with water
Cook for about 15 minutes
Remove the fish from the liquid and prepare the court-bouillon
For the court-bouillon
Use the water that cooked the fish
Add the wine, some of the onions, bell pepper, parsley, thyme and a whole piment bouc
Simmer and reduce
Once your court-bouillon is ready, add the remaining chopped onions, bell pepper, parsley and pickled shallots. You don’t want to cook them down at this point as you want to leave them fresh
For the caramelized shallots
Melt the butter in a skillet
Add the garlic, shallots and sugar and cook until the shallots turn brown
At this point, add the red wine
Season with salt and pepper and let caramelize
Set aside
For the grilled poisson gros sel
Remove the lime slices from the marinated fish
Coat a cast iron grill with oil and heat it up
Once the cast iron grill is hot, put the whole fish and grill it on both sides for about five (5) minutes each until fully cooked
Top the fish with the caramelized shallots
For serving
Pour the court-bouillon atop both the traditional poisson gros sel and the grilled one