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1
Rub the Fish with Salt, Lime & Epis
15 Mins + 3 Hrs Rest
Refrigerated at 4°C (40°F)
Lift the fish from the salt and lime marinade and rinse off the loose salt under cold water, then pat dry again. Mash the 4 cloves garlic, 80g onion, 2 scallions, 1 Scotch bonnet, 10g parsley, 3g thyme, 2 tbsp olive oil, 1 tbsp white vinegar and 1/2 tsp black pepper into a coarse paste — a mortar and pestle is traditional, a small blender works too — and rub it over and inside both fish, working it into the slashes. Cover and refrigerate for 3 hours, turning the fish once so the seasoning stays even.
Rinsing the coarse salt off matters: the salt has already seasoned the flesh, and leaving the crystals on would make the finished fish far too salty.
Done when: Fish is coated in green epis paste, slashes filled, and smells of lime, garlic and thyme.
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2
Make the Court-Bouillon
10 Mins
Medium heat, simmering at about 95°C (200°F)
While the fish marinates, put the 1/4 cup white wine, 1/2 cup water, 40g sliced shallot, 60g sliced green bell pepper and 1 tbsp tomato paste in a small pan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes until the shallot is soft and the broth tastes bright and lightly sweet. Keep it warm on the lowest heat — this is the broth that gets spooned over the grilled fish at the end, the way Tchakayiti serves it.
Keep the simmer gentle, not a rolling boil: a hard boil turns the shallot bitter and clouds the broth.
Done when: Broth is fragrant and lightly coloured, shallot soft, about 1/2 cup left in the pan.
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3
Heat & Oil the Grill
10 Mins
Medium-high grill, about 200°C (400°F)
Heat a grill or cast-iron grill pan over medium-high heat until a drop of water sizzles and evaporates at once — about 200°C (400°F). Brush the grates generously with oil using a folded paper towel held in tongs. A well-oiled, properly hot grill is what stops the fish skin sticking and tearing.
Oil the grates, not the fish: oil on the fish drips and flares, while oiled grates release the skin cleanly.
Done when: Grates are hot, lightly oiled and just starting to smoke.
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4
Grill the Fish
10 Mins
Medium-high grill, about 200°C (400°F)
Lay the 2 snappers on the hot grill and cook for about 5 minutes on the first side without moving them — the skin needs that time to crisp and release. Turn each fish once with two spatulas or a wide fish slice, and grill 5 minutes more. The fish is done when the flesh at the thickest slash flakes easily and a thermometer in the thickest part reads 63°C (145°F).
Turn once only. Every extra flip risks breaking the fish, and the skin that sticks is the skin that was moved too soon.
Done when: Skin is crisp and lightly charred at the edges; flesh flakes cleanly and reads 63°C (145°F) inside.
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5
Spoon Over the Court-Bouillon
5 Mins
Court-bouillon warm, about 60°C (140°F)
Move the grilled fish to a platter and spoon the warm court-bouillon over the top, letting it run into the slashes, with the softened shallot and bell pepper arranged over the fish. Rest for 5 minutes so the broth soaks in and the flesh relaxes before serving.
Spoon, do not pour from a height: a gentle spooning keeps the crisp skin intact instead of washing it soft.
Done when: Fish glistens with broth, shallot and pepper sitting on top, and the flesh is still hot through.
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6
Serve with Pikliz & Lime
2 Mins
Serve hot, about 60°C (140°F)
Serve each fish — or half a fish per person — with the remaining lime wedges and a generous spoonful of pikliz on the side, plus fried plantains and diri ak pwa if you are making the full plate. Eat it while the skin is still crisp.
Put the pikliz on the side, not on the fish: its sharp vinegar bite is meant to be taken in small spoonfuls against the rich grilled fish.
Done when: Plate holds hot grilled fish, bright pikliz and lime wedges, ready to eat at once.
auto_awesome Finishing Touches & Plating
Serve the grilled snapper hot from the grill with the warm court-bouillon spooned over it and pikliz on the side — the salt, lime and epis should be the first flavours you taste, with the sharp pickled heat of the pikliz cutting through the rich fish.
Haiti
2h 10m
