Bourzwa Griye (Seychellois Grilled Red Snapper with Garlic, Ginger & Chili Butter) – Authentic Seychelles Recipe

Ingredients for Bourzwa Griye (Seychellois Grilled Red Snapper with Garlic, Ginger & Chili Butter) (4 Servings)

• 1.25 lbs (or 2.5 cups) scored red snapper or firm reef fish fillets, prepped into bite-sized pieces
• 1.5 cups steamed jasmine rice, washed and trimmed
• 1 cup green papaya/cucumber rougaille salad
• 1 medium onion and 3 cloves garlic, finely minced with crushed garlic
• 1.5 tbsp traditional Seychelles seasoning (grated ginger, fresh lime juice, red chili, herb butter)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Whisk together crushed garlic, grated ginger, fresh lime juice, red chili, herb butter, cooking oil, and sea salt in a bowl to form a fragrant Seychelles marinade.
2. Coat scored red snapper or firm reef fish fillets and steamed jasmine rice thoroughly in the seasoning and let sit for 10 minutes at room temperature.
3. Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
4. Sear scored red snapper or firm reef fish fillets and steamed jasmine rice for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with green papaya/cucumber rougaille salad, and serve immediately.