Pimentade de poisson à la guyanaise

Name: Pimentade de poisson à la guyanaise
Total time: 45 min
Yield: Serves 4
Cuisine: French Guiana
Ingredients: 800 g (28 oz) red snapper fillets (or sea bream); 4 tomatoes; 2 onions; 5 garlic cloves; 2 limes; 1 Caribbean seasoning pepper (piment végétarien); 3 tbsp oil; 1 tsp annatto (roucou); 1 bunch of local Caribbean parsley

French Guiana fish in spicy tomato sauce

⏱ 45 minServes 4Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)red snapper filletsor sea bream
4tomatoes
2onions
5 clovesgarlic
2limes
1mild seasoning peppers
3 tbspoil
1 tspannatto
1bunch of local Caribbean parsley

800 g (28 oz) red snapper fillets or sea bream
4 tomatoes
2 onions
5 cloves garlic
2 limes
1 mild seasoning peppers
3 tbsp oil
1 tsp annatto
1 bunch of local Caribbean parsley

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large skillet (30 cm / 12 in)

1 deep dish (2 L / 2 qt)

1 paring knife

1 cutting board (40 cm / 16 in)

03 — Method

Rinse the fish fillets, rub them with the juice of one lime and a little salt, then marinate in the fridge for 15 minutes to firm and flavor them.
Slice the onions, chop the garlic (germ removed) and the peeled tomatoes, chop the parsley and juice the second lime for the sauce.
Heat the oil with the annatto in the large skillet, sear the fillets for 2 minutes per side, then set them aside carefully in the deep dish without breaking them.
In the same skillet, cook the onions and garlic until translucent, add the tomatoes and reduce for 10 minutes into a thick, colorful sauce.
Return the fillets to the sauce, add the whole mild pepper and lime juice, and simmer gently, covered, for about 10 minutes without stirring much.
Sprinkle with the chopped parsley, remove the pepper and serve hot with white rice and a few slices of tender steamed sweet potato.