Pwason gwo sel - stewed red snapper

Other

Clean and scale the fish

Rinse with water

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

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

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

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

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

Pour the court-bouillon atop both the traditional poisson gros sel and the grilled one

Serve hot