How to make Pwason Gwo Sèl, a flavorful Haitian fish dish in time for Good Friday

In Haitian tradition, Pwason Gwo Sèl isn’t only a recipe—it’s a ritual. On Good Friday, kitchens in Haitian Christian properties throughout the diaspora and Haiti fill with the scent of citrus, epis and fish to commemorate the crucifixion of Jesus Christ.

Right here’s a recipe for the famed dish in time for Good Friday.

What you’ll want for Pwason Gwo Sèl

Components

• 2 entire pink snapper (cleaned and scaled) or 4 fillets of cod
• 2 tablespoons coarse sea salt
• Juice of two limes
• Juice of 1 bitter orange (or substitute with extra lime + a little bit of orange juice)
• 1 tablespoon white vinegar
• 1/2 cup epis (Haitian seasoning mix)
• 1 small onion, thinly sliced
• 1 bell pepper, sliced (any coloration)
• 2 garlic cloves, minced
• 1 scotch bonnet pepper, entire (non-compulsory, for warmth)
• 1 tablespoon tomato paste (non-compulsory for added richness)
• 2 tablespoons oil (vegetable or olive)
• 1 cup water or fish inventory

Step-by-step preparation

1. Clear and salt the fish: Rinse the fish in water with lime juice and vinegar. Pat dry and rub with coarse sea salt. Let it marinate for Half-hour to an hour within the fridge.
2. Rinse and season: Evenly rinse extra salt from the fish. Rub either side with epis and citrus juice. Let sit one other 15-Half-hour.
3. Sear the fish (non-compulsory): In a sizzling skillet, evenly sear the fish on either side to lock in taste.
4. Make the sauce: In the identical pan, warmth oil. Sauté onions, bell peppers and garlic. Add tomato paste and stir. Add epis and water or inventory. Simmer for five minutes.
5. Simmer: Add the fish to the sauce. Scale back warmth, cowl and simmer for 15-20 minutes or till cooked by way of. Add the scotch bonnet entire for taste, eradicating it earlier than serving.
6. Serve: Finest loved with boiled plantains (bannann bouyi), yams or white rice.