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.
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
Add the garlic, shallots and sugar and cook until the shallots turn brown
Pour the court-bouillon atop both the traditional poisson gros sel and the grilled one