Pwason Gros Sel (Cap-Haïtien Snapper in Spicy Shallot, Pepper & Lime Broth) – Authentic Haiti Recipe
Northern Haitian coastal snapper simmered in a bright, briny herb-and-citrus court-bouillon.
- Country of Origin
- 🇭🇹 Haiti (Caribbean, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Red snapper fillets, Sliced bell peppers, Ripe tomatoes and olives, Haitian épis, Coarse sea salt
Ingredients for Pwason Gros Sel (Cap-Haïtien Snapper in Spicy Shallot, Pepper & Lime Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper fillets, prepped into bite-sized pieces
- 1.5 cups sliced bell peppers, washed and trimmed
- 1 cup ripe tomatoes and olives
- 1 medium onion and 3 cloves garlic, finely minced with Haitian épis
- 1.5 tbsp traditional Haiti seasoning (coarse sea salt, lime juice, scotch bonnet, thyme)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown red snapper fillets for 5 minutes.
- Add minced onion, garlic, Haitian épis, and coarse sea salt, lime juice, scotch bonnet, thyme, stirring for 2 minutes until deeply aromatic.
- Add sliced bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in ripe tomatoes and olives right before serving warm.