Can I bake the fish instead of grilling?
Yes, you can bake the fish at 400°F/200°C for 15-20 minutes, or until cooked through.
LUNCH
Haitian Grilled Fish (Pwason Boukannen) with Riz Collé
Transport your taste buds to the Caribbean with this authentic Haitian grilled whole fish, generously marinated in a vibrant epis, and served alongside the comforting classic, Riz Collé (rice and beans). This recipe offers a true taste of Haitian culinary tradition.
HOW TO MAKE IT
Let's cook.
01
Rinse the cleaned whole fish thoroughly and pat dry with paper towels. Make 2-3 diagonal slits on each side of the fish.
02
In a bowl, combine the Haitian epis, lime juice, and olive oil. Rub this marinade generously all over the fish, ensuring it gets into the slits and cavity. Let it marinate for at least 20 minutes at room temperature.
03
Prepare the Riz Collé: In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the rinsed rice and sauté for 2 minutes until slightly translucent. Stir in the drained black beans, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
04
Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.
05
Place the marinated fish on the hot grill. Grill for 8-10 minutes per side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F/63°C.
06
Carefully transfer the grilled fish to a serving platter. Fluff the Riz Collé with a fork.
07
Serve the Haitian Pwason Boukannen immediately with the Riz Collé on the side.
About This Recipe
Transport your taste buds to the Caribbean with this authentic Haitian grilled whole fish, generously marinated in a vibrant epis, and served alongside the comforting classic, Riz Collé (rice and beans). This recipe offers a true taste of Haitian culinary tradition.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, stuff the fish cavity with fresh herb sprigs like parsley or thyme before grilling. A grill basket can help manage whole fish on the grill.
Easy Substitutions
If whole fish is unavailable, use fish fillets (snapper, tilapia, or cod) and reduce grilling time to 3-5 minutes per side. Vegetable broth can replace chicken broth for a vegetarian option for the rice.
Storage & Reheating
Store leftover grilled fish and Riz Collé separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a microwave or oven.
Serving Suggestions
Serve with a side of spicy pikliz (Haitian pickled cabbage and carrots), sliced avocado, or a simple green salad with a lime vinaigrette. A sprinkle of fresh cilantro over the Riz Collé adds a nice touch.
Common Mistakes
Overcooking the fish can make it dry and tough; ensure it's just cooked through. Not oiling the grill grates can cause the fish to stick and break apart. Forgetting to rinse the rice can lead to a gummy texture in the Riz Collé. Not marinating the fish long enough will result in less flavorful fish.
Frequently Asked Questions
What is Haitian epis?
Haitian epis is a flavorful seasoning base made from a blend of fresh vegetables, herbs, and sometimes Scotch bonnet peppers, used in many Haitian dishes.
Can I use brown rice for the Riz Collé?
Yes, but you will need to adjust the cooking time and liquid ratio according to the brown rice package instructions, typically requiring more liquid and longer cooking.
MORE TO KNOW
Haitian epis is a foundational seasoning blend in Haitian cuisine, providing a complex aromatic base for many dishes. While store-bought epis is available, making it fresh with bell peppers, garlic, onions, Scotch bonnet peppers, and herbs like parsley and thyme will elevate the flavor of your Pwason Boukannen significantly. The key to perfectly grilled fish is not to overcook it; watch for the flesh to turn opaque and flake easily.
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