Pwason Griye and Bouyon Bred - National dish of Seychelles (Day 89)

Clean and scale the fish, then pat dry with paper towels.

Make diagonal cuts on both sides of the fish to help with cooking.

In a bowl, combine lime juice, minced garlic, grated ginger, chopped scallions, and chopped parsley.

Add olive oil, salt, black pepper, and cayenne pepper to the mixture and stir well.

Rub the marinade all over the fish, including inside the cuts and cavity. Let marinate for at least 30 minutes.

Preheat the grill to medium-high heat.

Place the fish on the grill and cook for about 6-8 minutes on each side, or until the flesh is opaque and flakes easily.

While the fish is grilling, prepare a salsa by combining diced bell pepper, onion, and tomato in a bowl.

Season the salsa with lime juice, salt, and pepper to taste.

Once the fish is cooked, remove it from the grill and let it rest for a few minutes.

Serve the grilled fish with the fresh salsa on top and garnish with additional parsley.

Equipment Needed

Dietary

Allergens