Poisson Gros Sel
Poisson Gros Sel, a red snapper cooked in a court-bouillon with coarse salt, is a typical Haitian dish that is quite popular in many households on Good Friday (Friday before Easter), though it is eaten throughout the year. The fish is cooked whole and served with plantains, salad and rice.
- Red Snapper
- Coarse Salt
- Black Pepper
- Habanero Pepper
- Sliced Onion
- Clean the fish by rubbing it with limes inside and out
- Cut slashes (about 3) in the fish to allow the seasoning to penetrate
- Season with corse salt, black pepper and parsley smashed in a pestle, making sure not to forget the inside. Place the sliced onion inside the fish
- Pour some oil and let the fish marinate for about an hour to allow the flavors to penetrate the fish
- Place the fish in a shallow pot. Add enough water salted with some coarse salt to cover the fish
- Add the habanero pepper to the liquid without cutting it. This will transfer the pepper flavor to the fish without making it too spicy
- Bring to a boil and simmer until the fish is cook entirely
- Add some shallots to the resulting sauce and serve.