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Creole Cuisine Haitian
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Poisson Gros Sel (Boiled Red Snapper)

Fish is rich in nutrients, thus excellent for your health. Fresh fish usually has bright and clear eyes, shiny skin, a rich red gills, stiff and well crimped tail, vibrant and firm flesh, and should smell like clean water. The flesh is firm when your fingerprint disappears at the touch. Never buy a fish that has a pungent aroma. Fish are usually boiled with parsley, hot pepper, black pepper. They are also stewed, fried, baked, breaded, and grilled. Well seasoned and marinated fish is extremely appetizing.

Instructions:

1. In a small bowl let soak the purple onions in vinegar with 1 teaspoon salt.

 

2. Prepare and clean fish with lime halves inside and out, then rinse with fresh water.

 

3. Marinate fish with sour orange juice, minced bell pepper, cloves, onions, scotch bonnet

    pepper, 2 teaspoons salt for at least 1 hour.

 

4. In a large frying pan, add fish with the marinade and let cook each side on low heat for

    7-8 minutes each. Once cooked, remove carefully then place in a serving pan.

 

5. Clean frying pan or use a different one to sauté yellow onion along with shallots in hot

    oil for 2-3 minutes.

 

6. When done, pour the sauté onions together with oil over fish.

 

7. Serve with lime wedges and cover with some shallots.

Ingredients:

3 lbs blue fish or red snapper sliced

1 yellow onion

12 shallots

1 scotch bonnet pepper

3 teaspoon sea salt

1/2 cup sour orange juice

1 tablespoon lime juice

1 tablespoon white vinegar

1 large spoon olive oil

6 cloves

1/2 green bell pepper

u Boiled red snapper with shallots and hot pepper can be served whole, boneless or sliced.

 

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