Seychellois Pwason Griye #EattheWorld

From the Island of Seychelles comes a delicious dish, normally made with a whole fish, typically Red Snapper. I adapted the recipe using Mahi Mahi Fillets as that was what I had on hand.  They were wonderful and I look forward to finding a whole Red Snapper to make this again with the proper presentation.

Join us as we go to Seychelles Islands to Eat the World.........

Check out all the wonderful Seychelles dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

•  Amy’s Cooking Adventures: Seychelles Creole Rice 
• Sneha’s Recipe: Kari Koko - Seychelles Coconut Chicken Curry 
• Pandemonium Noshery: Pork Rousi ek Bred Zironmon 
• A Day in the Life on the Farm: Seychellois Pwason Griye
• Culinary Cam: A Seychellois Seafood Duo: Crab Curry + Smoked Fish Salad

Seychelles is an archipelago consisting of 115 Islands, located in the Indian Ocean.  It is an African country having gained independence from Britain in 1976.  It is very near Mauritius, which is where my newest son-in-law was born and raised.  The recipes I found were very similar to those that he has shared with us.  Both countries speak Creole French as one of the main languages.  

Pwason Griye is Creole for Grilled Fish.  Any meaty white fish will do.  Adjust the seasonings to your taste and the amount of fish that you are grilling.  The recipe I found was for a whole red snapper, however, the author noted that fish fillets could also be used.  

The recipe I am sharing was for 3 servings of Mahi Mahi fillets about 4 oz. each. I did not add any red chiles to my recipe but I did add a pinch of crushed red pepper flakes.  I also did not have any tamarind on hand so used some freshly squeezed lime juice instead.  

 

Entrees, Fish, Grilling, Spices

Entrees, Fish

Seychelloise

Yield: 3 servings

Author: Wendy Klik

Seychellois Pwason Griye

From the Island of Seychelles comes a delicious dish, normally made with a whole fish, typically Red Snapper. I adapted the recipe using Mahi Mahi Fillets as that was what I had on hand. They were wonderful and I look forward to finding a whole Red Snapper to make this again with the proper presentation.

Prep time: 15 MinCook time: 6 MinInactive time: 1 HourTotal time: 1 H & 21 M

Ingredients

• 3 (4 oz) Mahi Mahi Fish Fillets (any meaty white fish will work)
• 1 T. olive oil, divided
• 1 Compari tomato, finely diced
• pinch of sugar
• 2 T. finely diced sweet onion
• squeeze of fresh lime juice
• 2 cloves garlic, minced
• 1/2 t. ginger paste
• pinch each of crushed red pepper flakes, cinnamon, nutmeg and cloves
• 1/4 t. cardamom
• 1/4 t. cinnamon
• pinch of cloves
• 1/4 t. cumin
• 1/4 t. thyme leaves
• 1/4 t. coriander leaves
• freshly ground black pepper and salt to taste

Instructions

1. In a small pot, heat 1/2 Tablespoon of olive oil over medium heat. Add onions and sugar, and cook until onions are translucent.
2. Add the tomatoes, onion, lime, garlic, and ginger. Stir in the crushed red pepper, cinnamon, cloves, and nutmeg. Bring to a boil, reduce heat to a simmer, and cook for 10-15 minutes, until thickened. Set aside to cool completely.
3. In a small bowl combine the remaining olive oil, cardamom, cloves, cumin, thyme, coriander, salt, and pepper.
4. Rub over the fish fillets, cover and allow to marinate in the refrigerator for 1 hour.
5. Heat a grill to medium-high heat and cook the fish for about 3 minutes per side until easily flaked with a fork. Remove to a serving platter and serve, topped with the tomato chutney.

Notes

Adapted from a recipe found at Spice Breeze

Nutrition Facts

Calories

60.77

Fat (grams)

4.88 g

Sat. Fat (grams)

0.67 g

Carbs (grams)

4.16 g

Fiber (grams)

0.95 g

Net carbs

3.23 g

Sugar (grams)

1.85 g

Protein (grams)

0.85 g

Sodium (milligrams)

5.84 mg

Cholesterol (grams)

0.5 mg

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