Recipes
Poisson Frit (Pan-Fried Whole Fish)
6 servings
2 hours, 30 minutes total (Active 30 minutes)
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Ingredients
- 4 limes, for juice
- 6 cloves garlic
- ¼ bunch fresh Italian parsley
- ½ cup sliced fresh green onions, divided
- ¼ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 3 lb whole red snapper
- 1 small red bell pepper
- 1 small yellow onion
- 2 ribs celery
- 2 cups reduced-sodium chicken broth (or stock)
- 1 Scotch bonnet (or habanero) pepper
- 8 tablespoons unsalted butter, divided
- 2 shallots
Steps
- Juice limes (4 tablespoons). Place in food processor bowl: garlic, parsley, 1 tablespoon lime juice, and ¼ cup green onions; process until blended. Place mixture in medium bowl; stir in vinegar, salt, and pepper. Cut fish in half if desired (for ease in handling) and place in shallow dish; rub with herb mixture (wash hands). Cover and chill 2 hours.
- Slice bell pepper, onion, and celery thinly (½ cup each); place in large saucepan. Stir in broth, whole Scotch bonnet pepper, and remaining 3 tablespoons lime juice and ¼ cup green onions; bring to a boil on medium-high, then reduce heat to low.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Melt 4 tablespoons butter in pan, then add fish and marinade; cook 5–7 minutes on each side until center of fish flakes easily and is 145°F, then remove fish from pan. Meanwhile, chop shallots finely.
- Add remaining 4 tablespoons butter and shallots to same pan; cook and stir 2–3 minutes until shallots have softened. Stir in broth and vegetable mixture; cook and stir 5–7 minutes for flavors to blend. Serve sauce over fish.
Amount per ⅙ recipe serving: Calories 280, Total Fat 17g, Sat Fat 10g, Trans Fat 0.5g, Chol 80mg, Sodium 410mg, Total Carb 8g, Fiber 1g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 15%