📝 About This Recipe
Poisson Gros Sel is a coastal Haitian masterpiece that celebrates the purity of fresh fish enhanced by the sharp, bright flavors of the Caribbean. This traditional dish features whole fish poached in a fragrant, buttery broth infused with coarse sea salt, spicy scotch bonnet peppers, and zesty lime. It is a light yet deeply satisfying meal that captures the essence of a seaside lunch in Jacmel or Port-Salut.
🥗 Ingredients
The Fish
- 2 pounds Whole Red Snapper (cleaned, scaled, and gutted; or 2 medium whole fish)
- 1/2 cup Lime juice (freshly squeezed for cleaning and marinating)
- 1.5 tablespoons Coarse Sea Salt (Gros Sel) (the star ingredient; do not use fine table salt)
The Aromatic Broth
- 3 pieces Shallots (thinly sliced into rings)
- 4 pieces Garlic cloves (crushed and minced)
- 1 piece Scotch Bonnet Pepper (kept whole for aroma, or pierced for extra heat)
- 4 sprigs Fresh Thyme
- 1 small bunch Parsley (tied with kitchen twine)
- 1/2 piece Bell Pepper (sliced into thin strips)
- 2 tablespoons Unsalted Butter (to enrich the poaching liquid)
- 2 tablespoons Extra Virgin Olive Oil
- 2 cups Water (or enough to partially submerge the fish)
- 1 teaspoon Black Peppercorns (cracked)
The Garnish
- 1 small Yellow Onion (sliced into rings)
- 4 pieces Lime wedges (for serving)
👨🍳 Instructions
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1
Thoroughly rinse the fish inside and out with cold water and half of the lime juice. Use the lime rinds to rub the skin to remove any lingering scent.
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2
Make 2-3 shallow diagonal incisions on each side of the fish. This allows the seasoning and salt to penetrate the thickest parts of the flesh.
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3
Rub the coarse sea salt (gros sel) and the remaining lime juice all over the fish, including inside the cavity and the slits. Let it marinate for at least 20 minutes.
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4
In a wide, shallow pan or heavy-bottomed skillet (large enough to hold the fish whole), heat the olive oil over medium heat.
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5
Sauté the shallots, garlic, and bell pepper strips for 2-3 minutes until they become fragrant and softened but not browned.
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6
Add the butter to the pan. Once melted, pour in the 2 cups of water and bring the mixture to a gentle simmer.
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7
Add the sprigs of thyme, the parsley bundle, cracked peppercorns, and the whole Scotch Bonnet pepper to the water.
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8
Carefully place the salted fish into the simmering broth. The liquid should come about halfway up the side of the fish.
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9
Top the fish with the raw onion rings. These will steam gently as the fish cooks, providing a sweet crunch.
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10
Cover the pan with a tight-fitting lid and reduce the heat to medium-low. Let the fish poach for 8-10 minutes.
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11
Carefully flip the fish using two spatulas to avoid breaking the delicate skin. Baste the top with a few spoonfuls of the broth.
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12
Cover again and cook for another 8-10 minutes, or until the flesh is opaque and flakes easily with a fork near the spine.
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13
Taste the broth. It should be salty, tangy, and slightly spicy. Adjust salt only if necessary, as the gros sel from the marinade usually provides enough seasoning.
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14
Remove the parsley bundle and the Scotch Bonnet pepper (be careful not to burst it if you want to keep the heat mild) before serving.
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15
Transfer the fish to a large platter, pour the aromatic broth and onions over the top, and serve immediately while steaming hot.
💡 Chef's Tips
Always use fresh, whole fish with clear eyes for the most authentic flavor and texture. Be careful with the Scotch Bonnet pepper; if it bursts, the dish will become extremely spicy. Keep it whole for a floral aroma. If you cannot find Red Snapper, Sea Bass or Branzino are excellent substitutes for this poaching method. Do not overcook the fish; as soon as the eyes turn white and the flesh flakes, it is ready to be pulled from the heat. Use high-quality coarse sea salt; the 'crunch' and mineral profile are essential to the 'Gros Sel' identity.
🍽️ Serving Suggestions
Serve alongside 'Mayi Moulen' (Haitian cornmeal) for a classic, comforting pairing. Pair with boiled green bananas (Bannann Bouyi) and sweet potatoes to soak up the lime-scented broth. Enjoy with a side of Pikliz (spicy pickled vegetable relish) to add an extra crunch and acidity. A glass of chilled Prestige beer or a crisp Sauvignon Blanc balances the salt and spice beautifully. Serve with slices of avocado on the side to provide a creamy contrast to the lean, poached fish.