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.
- 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
- 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.