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  • Writer's pictureCorhinn Brunot

Poisson Gros Sel / Coarse Salt Fish

Updated: Oct 3, 2023


  1. 1 yellowtail snapper filet

  2. ½ cup rock sea salt

  3. 4 garlic cloves

  4. 1 tablespoon chopped parsley

  5. 3 tablespoons oil

  6. 2 tablespoons fresh lemon juice

  7. 6 shallots

  8. 1-tablespoon butter

  9. 1 whole scotch bonnet pepper

  10. 1/4 julienne scallion

  11. 1 ounce white wine

  12. ½ ripped plantain

  13. ¼ ounce julienne red onion

  14. ¼ ounce julienne red bell pepper

  15. ¼ ounce julienne yellow bell pepper

  16. ¼ ounce julienne green bell pepper

  17. 4-cilantro sprig (save some for garnish)


  1. Place half the salt (1/4 cup) in a bowl. Set the snapper filet on the salt, and cover with the rest of the salt. Allow the salted fish to rest for about an hour in the refrigerator. After an hour rinse the salt from the fish and place in a sauté pan with garlic, red onion, bell peppers, scallion, lemon juice, white wine, scotch bonnet peppers, chopped parsley, shallots and cilantro.

  2. Remove skin from plantain, slice plantains about ¼ inch thick and cook the plantains in the same sauce as the fish.

  3. Simmer until fish and plantains are cooked.

  4. When the fish and plantains are cooked remove them from the sauce and allow the sauce to reduce to a syrupy consistency.

  5. Serve while hot.

  6. Garnish with rock salt and cilantro sprig.

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