Haitian fish is often seasoned with epis, a fragrant blend of herbs, scallions, garlic, and pepper, then cooked in a bright tomato and lime sauce. This version uses firm white fish portions for an approachable Haitian-style fish stew, with room for the regional and family variations found in Haitian cooking.
Ingredients
- 2 lb (900 g) firm white fish steaks or thick fillets, such as snapper, grouper, or cod, cut into 4 portions
- 2 tbsp (30 ml) fresh lime juice, plus 1 lime cut into wedges for serving
- 1 tsp (5 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) black pepper
- 1 cup (30 g) loosely packed fresh parsley leaves
- ½ cup (50 g) sliced scallions, white and green parts
- ½ cup (75 g) chopped green bell pepper
- 6 garlic cloves (about 18 g), peeled
- 1 tbsp (3 g) fresh thyme leaves, or 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) neutral oil, such as canola or avocado oil, for the epis
- 2 tbsp (30 ml) water, for blending the epis
- 1 tbsp (15 ml) white vinegar, for the epis
- 2 tbsp (30 ml) neutral oil, for cooking
- 1 medium yellow onion (about 150 g), thinly sliced
- 1 medium tomato (about 150 g), diced
- 1 tbsp (16 g) tomato paste
- ¾ cup (180 ml) low-sodium fish stock or water
- 1 small Scotch bonnet or habanero pepper, left whole, optional
- 2 tbsp (8 g) chopped fresh parsley, for finishing
Instructions
- Make the epis. Put the parsley, scallions, bell pepper, garlic, thyme, 2 tablespoons oil, water, and vinegar in a blender or food processor. Pulse until the mixture is finely chopped and spoonable, scraping down the sides as needed. It does not need to become a perfectly smooth paste. Measure out ½ cup (120 ml) for this recipe; refrigerate or freeze any extra in a clean, covered container for another meal.
- Season and marinate the fish. Pat the fish dry with paper towels and check for pin bones. In a shallow dish, combine the portions with the lime juice, ½ teaspoon salt, black pepper, and the measured ½ cup epis. Turn each piece to coat. Cover and refrigerate for 30 minutes. This short rest gives the fish time to take on the herbs and aromatics; do not leave it in the lime mixture for hours, since the acid can soften the surface.
- Prepare the pan. Lift the fish from the marinade, letting excess drip back into the dish, and set it on a clean plate. Discard the marinade that touched the raw fish. Heat 2 tablespoons oil in a wide, heavy skillet or sauté pan over medium heat. Choose a pan large enough to hold the fish in one layer later, or plan to cook the portions in batches.
- Soften the aromatics. Add the sliced onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften. Add the diced tomato and tomato paste; cook for another 2 minutes, stirring so the paste coats the vegetables. Pour in the stock or water and scrape up any browned bits. Stir in the remaining ½ teaspoon salt, then taste the sauce and adjust the seasoning if needed.
- Simmer the fish. Nestle the fish portions into the sauce and spoon some of it over the top. Add the whole Scotch bonnet if using; keep it intact for gentle aroma, and remove it before serving. Cover the pan, reduce the heat to medium-low, and simmer gently for about 8 to 12 minutes, depending on thickness. Avoid a hard boil, which can break the fish apart. If the sauce gets too thick before the fish is done, add a tablespoon or two of water.
- Check for doneness and finish. Check the thickest part of a portion with a food thermometer; fish is safe at 145°F (63°C), the USDA FSIS safe minimum internal temperature. The flesh should also look opaque and separate easily into flakes. If it has not reached temperature, cover and cook for another minute or two, then check again. Sprinkle with chopped parsley and serve with lime wedges and plenty of the pan sauce.
Tips
- Choose fish that holds together. Snapper and grouper are especially suitable, while cod, haddock, or other firm white fish work well too. Very thin fillets cook quickly and are more likely to break, so fold them or shorten the simmer and check their temperature early. If using frozen fish, thaw it in the refrigerator and pat it dry before seasoning.
- Keep the epis fresh and balanced. Epis is a flexible Haitian seasoning blend, and recipes vary by household. If you cannot find fresh thyme, use the listed dried amount. If you lack a blender, chop everything very finely and mash it together with the oil and vinegar; the texture will be chunkier but still flavorful. Green bell pepper is milder than some hot peppers, so it contributes aroma without making the sauce fiery.
- Control the heat from the chile. Leaving a Scotch bonnet whole infuses the sauce with fragrance while limiting its heat. Do not pierce or crush it unless you want a much hotter dish. Habanero is a practical substitute with similar fruity heat; for a mild version, omit the chile and offer hot sauce at the table.
- Handle the fish gently. Use a wide spatula and turn the portions as little as possible. A snug single layer helps the fish cook evenly, but crowding the pan can make it steam unevenly. If your skillet is small, make the sauce first, transfer it to a covered bowl, sear and simmer the fish in batches, then return the sauce to the pan.
Serving Suggestions
Serve the fish hot with the tomato-onion sauce spooned generously over each portion. White rice is a classic, practical partner because it catches the savory sauce; Haitian diri kole, rice cooked with beans, is another satisfying option. Boiled or fried plantains, roasted sweet potatoes, or a simple green salad can round out the meal without competing with the herbs and lime.
For a more complete Haitian-inspired plate, add pikliz, the tangy, spicy pickled cabbage condiment, on the side. Its sharp crunch contrasts with the tender fish, but it can be quite hot, so begin with a small spoonful. Keep extra lime wedges at the table, and offer the whole cooked Scotch bonnet only if diners want more heat. If serving family-style, place the fish on a warm platter and pour the sauce around it rather than stirring the delicate pieces.
Variations
For a more rustic presentation, use small whole fish that have been cleaned and scaled, adjusting the cooking time to their size and checking the thickest flesh for 145°F (63°C). Fish steaks with skin are also suitable; they may need an extra minute or two. If snapper, a traditional favorite in many Haitian preparations, is unavailable, cod or grouper provides a mild, firm alternative, though the flavor and texture will differ slightly.
Make the sauce richer by adding ½ cup (120 ml) coconut milk in place of the same amount of stock, or add a few sliced olives for a briny note. These are optional twists, not requirements for the basic version. For a more pronounced pepper flavor, finely chop a small amount of Scotch bonnet and add it with the tomato, taking care to avoid touching your face and washing your hands and utensils afterward. You can also add a sliced red or green bell pepper with the onion for extra vegetables and a slightly sweeter sauce.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. The cooked fish and sauce keep for 3 to 4 days in the refrigerator. Store portions with sauce over them to help limit drying, and avoid leaving the pan at room temperature while serving. For longer storage, freeze the fish and sauce in a freezer-safe container for up to 2 months for best quality. Thaw it overnight in the refrigerator; the fish may become softer after freezing, but the sauce remains useful for serving over rice.
Reheat only the amount you plan to eat. Warm it gently in a covered skillet over low heat with a spoonful of water, turning the fish carefully, until the leftovers reach 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, and check the center with a food thermometer. Avoid vigorous boiling or repeated reheating, which can make the fish dry and cause it to fall apart.
Frequently Asked Questions
What is epis, and can I make it ahead?
Epis is a Haitian seasoning blend commonly made with ingredients such as herbs, scallions, garlic, peppers, and oil; proportions and additions vary. You can blend it ahead and refrigerate it in a covered container for up to 4 days, or freeze it in small portions for up to 3 months. Keep it chilled because it contains fresh ingredients, and use a clean spoon each time.
Can I use frozen fish?
Yes. Thaw it safely in the refrigerator, not on the counter, then pat it thoroughly dry so the epis clings and the sauce does not become watery. If the fish is vacuum-packed, follow the package directions for thawing; some products should be removed from the packaging before refrigerator thawing. Use the same doneness check of 145°F (63°C).
Is Haitian fish supposed to be spicy?
Not necessarily. Heat depends on the pepper and how it is prepared, and recipes differ. Keeping a Scotch bonnet whole gives the sauce a more restrained pepper aroma; omitting it makes the dish mild. For a hotter version, add a little chopped pepper to the sauce and taste as you go rather than adding a whole pepper at once.
Can I prepare the fish in advance?
You can blend the epis a few days ahead, and you can measure and chop the sauce ingredients in advance. For the best texture, marinate the fish for the recipe’s 30 minutes just before cooking rather than leaving it in lime juice for a long stretch. If you need to hold the finished meal, cool and refrigerate it promptly, then reheat gently to 165°F (74°C).
What can I use instead of fish stock?
Water is a perfectly good substitute and lets the epis and tomato stand out. Low-sodium vegetable stock also works, though it can bring a different background flavor. If using regular salted stock, start with less added salt and taste the sauce before the fish goes in, since reducing the liquid can concentrate its saltiness.
Related
- Haitian Tomtom Recipe with Breadfruit and Okra Sauce
- Haitian Brown Rice (Diri ak Djon Djon) Recipe
- Haitian Legume Recipe in Creole: A Vegetable Stew
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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