Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
Cook over medium heat for 5 minutes. Stir frequently.
Add tomatoes, salt to taste, and Tamarind Chutney spices.
Cook over low heat for about 15 minutes to thicken the sauce.
Let it cool.
Prepare the Fish
In a BOWL, mix garlic, herbs, Pwason Griye spices, and 2 tbsp oil.
Add chili (optional) and salt to taste. Mix well.
To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
Season the fish with salt and fill the slits with the paste.
Rub all sides of the fish with oil.
Grill the Fish
Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.
Serve
Sprinkle the plated fish with lime juice.
Serve pwason griye with the tamarind chutney, rice, and salad.
Enjoy!
Notes
[1] Alternatives:▪ Substitute red snapper with halibut or sea bass.▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.