Poisson Rouge (Spicy Poached Snapper)

Name: Poisson Rouge (Spicy Poached Snapper)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 2 (1-lb.) red snappers, scaled; 1 cup thinly sliced shallots; 1 ⁄ 2 cup fresh lime juice; 1 tbsp. finely chopped scallion; 1 ⁄ 2 tsp. mustard powder; 1 sprig thyme; 1 Scotch bonnet chile, split; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup canola oil; 6 cloves garlic, chopped; 1 tbsp. tomato paste; 1 tbsp. sugar; Boiled sliced carrots and beets; Sliced tomatoes

Serves
serves 2-4

TODD COLEMAN

This flavorful spicy poached snapper is topped with a salad of fresh and boiled vegetables to balance the piquant broth. This recipe first appeared in The Light of Morning, a story about a town in northwest Haiti where putting good food on the table is both a serious business and a reassuring ritual.

Ingredients

2 (1-lb.) red snappers, scaled
1 cup thinly sliced shallots
¹⁄₂ cup fresh lime juice
1 tbsp. finely chopped scallion
¹⁄₂ tsp. mustard powder
1 sprig thyme
1 Scotch bonnet chile, split
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup canola oil
6 cloves garlic, chopped
1 tbsp. tomato paste
1 tbsp. sugar
Boiled sliced carrots and beets
Sliced tomatoes

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Instructions

Step 1

Score sides of fish; place in a shallow dish. Whisk together half the shallots, lime juice, scallion, mustard, thyme, chile, salt, and pepper in a bowl and pour over fish; marinate 30 minutes.

Step 2

Heat oil in a 12″ skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook until it begins to caramelize, about 2 minutes. Add 1 cup water and bring to a boil; cook, stirring, until almost evaporated, about 8-10 minutes. Remove fish from marinade and set aside; add marinade and sugar to skillet and cook, stirring, until shallots are soft, 4-5 minutes. Add fish and ¾ cup water and cover skillet; cook, turning once, until fish is cooked through, 8-12 minutes. Transfer fish to a large serving platter. Season cooking liquid with salt and pepper and pour through a fine strainer over fish. Garnish with remaining shallots; serve with carrots, beets, and tomatoes.

Score sides of fish; place in a shallow dish. Whisk together half the shallots, lime juice, scallion, mustard, thyme, chile, salt, and pepper in a bowl and pour over fish; marinate 30 minutes.
Heat oil in a 12″ skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook until it begins to caramelize, about 2 minutes. Add 1 cup water and bring to a boil; cook, stirring, until almost evaporated, about 8-10 minutes. Remove fish from marinade and set aside; add marinade and sugar to skillet and cook, stirring, until shallots are soft, 4-5 minutes. Add fish and ¾ cup water and cover skillet; cook, turning once, until fish is cooked through, 8-12 minutes. Transfer fish to a large serving platter. Season cooking liquid with salt and pepper and pour through a fine strainer over fish. Garnish with remaining shallots; serve with carrots, beets, and tomatoes.