Poisson Gros Sel / Coarse Salt Fish

Ingrédients

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)

Instructions

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.