POISSON CARPE RECIPES

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POISSON GROS SEL OR COARSE SALT FISH | CARIBBEAN GREEN LIVING



Poisson Gros Sel or Coarse Salt Fish | Caribbean Green Living image

Poisson Gros Sel or Coarse Salt Fish is a very popular dish in Haiti. As it is a wonderful way to prepare fish, it is also one of the unique ways to appreciate the taste of fresh fish.

Provided by Gemma

Categories     Dinner    Lunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 15

1 Whole fish - about 1 1/2 to 2 pounds (or fish filets or 2 small fish)
2 Lime - reserve the juice of 1 lime
1 Large white onion - sliced (reserve 1/4 or the onion for the sauce)
2 Scallions - roughly chopped
3 Garlic cloves - minced
2 Sprigs of Fresh Thyme
2 Whole cloves
1 teaspoon of salt (sea salt or fleur de del)
2 teaspoons of fish bouillon (optional if not using, increase the amount of salt)
1/2 Tablespoon chopped parsley
1/4 Teaspoon hot pepper - (habanero)
1/2 Teaspoon black pepper
1/2 cup of sweet red pepper
1/2 cup Shallots - sliced
1 - 2 Tablespoon olive oil

Steps:

  • Remove any additional scales from fish. Clean fish with lime. Gently rinse with cold water, pat dry and put aside in a shallow container. Score fish diagonally 2 - 3 times on both sides if using a whole fish, once for a smaller fish and no scoring for fillets. In a blender or food processor, add all spices with the exception of the shallots and sweet pepper. Add lemon juice. Blend until it forms a paste. Pour marinade over fish, rub paste all over by making sure that fish is well coated. Cover and place in the refrigerator for up to 3 hours or overnight.
  • Remove fish from refrigerator and let at room temperature. Heat oil on low setting in a large heavy pan big enough to hold whole fish. Cut fish in half if necessary.
  • Remove fish from marinate and slowly add to pan. Increase heat slightly and let cook 5 - 7 minutes per sides depending on thickness. Transfer fish to a plate.
  • In same pan, add additional oil if necessary, add marinade and let cook down for about 7 to 10 minutes on low heat. Add onion, shallots and sweet pepper. Add 1/4 to 1/2 cup of hot water depending on the amount of sauce you want. Season with salt and pepper and a few drops of lime of lemon juice. Bring to a boil. Once sauce starts to thickens, return fish to pan and let cook for an additional 5 minutes. Serve fish immediately with a side or of root vegetables or rice or both.

Nutrition Facts : Calories 302 kcal, CarbohydrateContent 29 g, ProteinContent 4 g, FatContent 22 g, SaturatedFatContent 3 g, CholesterolContent 1 mg, SodiumContent 1180 mg, FiberContent 6 g, SugarContent 10 g, UnsaturatedFatContent 17 g, ServingSize 1 serving

GRILLED HALIBUT POISSON CRU RECIPE | ROBERT IRVINE | FOOD ...



Grilled Halibut Poisson Cru Recipe | Robert Irvine | Food ... image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 portions

Number Of Ingredients 13

One 14-ounce can coconut milk
1 cup coconut flakes
1 tablespoon sambal chili sauce
1 tablespoon corn syrup
1 tablespoon minced fresh parsley
1 tablespoon tomato paste
1 teaspoon kosher sea salt
Juice of 6 limes
2 tablespoons butter, softened
2 pounds fresh halibut, divided into four 6 to 8-ounce portions
Salt and freshly ground black pepper
1 teaspoon ground coriander
Jasmine rice, cooked, for serving

Steps:

  • For the sauce: In a bowl, blend the coconut milk, coconut flakes, chili sauce, corn syrup, parsley, tomato paste, salt and lime juice and allow to marinate for 30 minutes. Then pour through a sieve or strainer into a saucepan. Heat over low heat until warmed. Whisk in the butter off the heat before serving. 
  • For the fish: Preheat the grill to 350 degrees F or a grill pan over high heat. Then sprinkle the fish with salt, pepper and the coriander. Cook the fish on both sides until medium-well in temperature, 5 to 6 minutes per side. Once cooked, remove from the heat and rest for 2 to 3 minutes. 
  • Serve the fish over jasmine rice. Finish with the sauce.

More about "poisson carpe recipes"

HOW TO MAKE POISSON CREOLE OR CREOLE FISH RECIPE ...
how to make poisson creole or creole fish recipe ... image
Poisson Creole or Creole Fish is another version of the Haitian dish Poisson Gros Sel. There are many ways of cooking the fish and most of the spices are always the same.
From caribbeangreenliving.com
Reviews 5
Total Time 70 minutes
Category Recipe Index
Calories 642 kcal per serving
  • Remove spices from fish. Heat the oil in a large pan, add tomato paste and let it cook while stirring until it is almost incorporated with the oil. Add chopped tomato and continue to stir until you notice that the pieces are slightly wilting. Add the spices from the marinade and let cook with the tomato mixture for about 1 -2 minutes. Gently placed the fish on the tomato mixture. Once it starts to cook add the lemon or lime juice around the fish. Gradually add the water while alternately basting the fish with the sauce. Season with salt and pepper to taste and continue to baste until all the water has been added. Turn the fish once to cook on the other side – turning it more than once will cause the flesh to break if cooking whole or in pieces. Continue to baste for about 1 – 2 minutes. Cover the fish and let simmer for about 5 – 10 minutes on low heat depending on size and thickness of fish. Uncover and baste until you have noticed that the fish completely cooked. Remove from pan and serve hot.


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