Seychellois Pwason Griye
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.
- 1 whole red snapper cleaned and scaled, 2 lbs
- 1 cup finely chopped tomatoes
- 2 tbsp chopped cilantro or parsley
- 1 small onion finely chopped
- 1 inch ginger grated
- 2 cloves garlic grated
- 1-2 lime or lemon
- 2 tsp sugar
- olive oil
- salt & pepper
- 1-4 red chili finely chopped
- cooked rice
- fresh salad of your choice
Culinary Spice Kit
- Pouch  tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
- Pouch  cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper
In a small POT, heat 1 tbsp oil.
Add onions and sugar.
Cook over medium heat for 5 minutes. Stir frequently.
Add tomatoes, salt to taste, and Pwason Griye  spices.
Cook over slow heat for about 15 minutes to thicken the sauce.
In a BOWL, mix garlic, ginger, herbs, Pwason Griye  spices, and 1 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 over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.
Sprinkle plated fish with lime juice.
Serve it with rice, chutney, and salad.
▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.