Haitian specialty consisting of slow-cooking well marinated red snapper with water, tomato paste and spices on medium-low heat. Creole red snapper must be simmered, not boiled. Beside being stewed, the fish can also be fried, grilled, baked or boiled. Fresh fish must have bright and clear eyes, vibrant skin, rich red gills, stiff and well crimped tail, and firm. Never buy fish that are either soft or have pungent smell. Always buy fish scaled and gutted at purchase to avoid extra work. Creole red-snapper prep is similar to fried fish.
1. In a small container, soak fish with white vinegar (5-10 mins.) and rinse with cold water.
2. Remove extra scales on top of fish, near the fins, scraping around the tail, near the
head, and take out unwanted portions inside at the base of the head.
3. Clean fish with 3 limes inside and out up to the jaw, then rinse again with cold water.
4. Squeeze 1 lime halve over fish and marinate with ground spices mixed with the
other lime halve, salt, thyme, parsley, garlic, bell peppers, onions for at least 1 hour.
5. In large skillet, heat oil and sauté onions, bell peppers, then tomato paste.
6. Add seasoned fish along with thyme, parsley, garlic, 1 cup water, and let simmer for 10
7. Turn fish over carefully, add more onions, salt if necessary, cover and simmer 5 more
8. Serve with boiled plantain, watercress, tomato sliced, or lettuce and sliced beets.
• 3 red snapper, cleaned
• 4 limes, cut in half
• 1 large onion, sliced
• 1 scotch bonnet pepper
• 2 teaspoons salt
• 2 thyme sprigs
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1/2 cup white vinegar
• 3 teaspoons ground spices
• 2 garlic cloves, crushed or garlic powder
• 1/2 green bell pepper
• 1/2 red bell pepper
• 2 parsley sprigs or parsley flakes