Perfect for Sunday soul food menu or any other special occasion. This recipe can be adapted to any kind of pink fish.
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4 pink fishes, i.e. red snapper or sea bream
1 tablespoon tomato paste
Salt and pepper to taste
Hot pepper to taste
Juice of one lime
2 cloves garlic
3 tablespoons olive oil
2 peeled tomatoes, chopped
1/2 teaspoon thyme
1 tablespoon chopped fresh parsley
1 cup water
Clean, shell fishes and remove the bones and entrails. Rinse with cold water and rub with lime.
Prepare the marinade by placing the following ingredients in a salad bowl: shallots, cloves, pepper, lime juice, minced garlic, salt and pepper. Mash everything together.
Make incisions in the fish to rub the marinade and let marinate for at least 3 hours.
Heat oil in a deep skillet, add onion, minced garlic, tomatoes, tomato paste, thyme and parsley. Sautéd well. Add the remaining marinade, followed by water and bring to a boil. Add fish and simmer 20 minutes over medium heat.
Serve with Diri kolé ak pwa or boiled green plantains.