Fish Cooked the Haitian Way (Kou Bouyon Pwason)
4 pounds of fish (use whole yellow tail or red snapper, including head)
2 tablespoons gwo s�l (Haitian salt)
marinade made of lime juice and seasonings (see instructions below)
� cup butter or margarine
3 tablespoons vegetable oil
1 large onion, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 hot green pepper
1 tomato, chopped
3 cloves garlic
black pepper and parsley to taste
*Wear rubber gloves when handling hot peppers to protect skin and never touch eyes without removing the gloves*
Clean the fish very well with lime or lemon. Remove the lining of the palate, rinse many times with cold water and dry the fish with a dish cloth to remove excess water. Slash the body of the fish a few times.
Prepare a marinade using lime juice, salt, minced parsley, crushed garlic, hot pepper, cloves, and black pepper. Use your hands to rub the marinade into the meat. The slashes in the body of the fish will help the marinade penetrate the flesh, giving it good flavor.
Warm � cup of butter or margarine and 3 tablespoons oil in a large skillet. Add the onion, peppers, and tomato. Saut� for 3 minutes.
Add the marinade.
Place the fish in the pan and turn it over a few times to coat it. Add garlic and parsley to taste. Cook on medium 20 minutes, or until the fish flakes easily with a fork.
Serve on an oval plate with a garnish of parsley, red bell pepper, rounds of lime, and sliced raw onions. Serves 8. Good with rice.
