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Poisson Frit (Pan-Fried Whole Fish)
Recipes
Poisson Frit (Pan-Fried Whole Fish)
6 servings
2 hours, 30 minutes total (Active 30 minutes)

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

    1. 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.
    2. 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.
    3. 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.
    4. 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%