Chef Lakay- Haitian Red Snapper in sauce. (Poison en Sauce )

My all time favorite meal is Haitian style whole red snapper either fried or in sauce. I’ve never actually made this meal but last night I got this itch and I had to try it. I called my mom and had her give me the step by step for how she makes Haitian “epis” and I took over the rest. Here was the result.

Ingredients:

  • three whole red snapper
  • Cilantro
  • Parsley
  • Garlic
  • One Maggie cube
  • Tomato sauce
  • Oil
  • One cup of water
  • Two lime
  • Goya seasonings
  • White vinegar
  • Onion
  • 1 Green bell pepper
  • One scotch bonnet pepper
  • Green onion
  • Thyme

First, If the fish isn’t cleaned then clean and gut it. I had the store clean my fish. Once the fish is clean, rinse with white vinegar then wash with cold water. Then squeeze the lime on the fish and rub the lime all all over the fish. Leave the lime and the fish in a bowl until ready to season.

Next, it’s time to make the Haitian epis. I used about two green onions and chopped them up really tiny. Then I used half of the parsley, a quarter of the cilantro, three garlic cloves. Throw all ingredients into a blender along with the Maggie cube, 1/4 of water, oil, and dash of vinegar and blend. Taste and adjust until the taste is just Right.

Now cut three slits on the sides of the fish and rub a generous amount of the epis all of over the fish. Sprinkle Some Goya seasoning over the fish as well. Cut onions and green pepper all over the fish also. Throw in the scotch bonnet pepper and thyme then cover fish. Let the fish marinate for a minimum of one hour.

Heat a pan and place the fish in the pan. Be sure all of the marinade is also in the pan. Add in oil, 1/3 or tomato sauce, and enough water to cover the fish only half way. Cover the fish and cook on medium high for 15 minutes. Halfway during the 15 minutes stir the sauce and cover the fish with sauce.

I served the fish with a side of Haitian style rice and beans. Enjoy!

–Esquire in love ❤️

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