Poisson frit dominicain

With a sharp knife, cut 3-4 deep diagonal slashes down to the bone on both sides of each fish. This helps it cook evenly and lets the seasoning get into the flesh.

• 2 whole fish (about 700 g each) whole red snapper

✅ C'est prêt quand : cuts reach all the way to the bone

Mix the garlic, lime juice, salt, oregano and black pepper into a paste. Rub it all over the fish and into the cuts, then let it sit for 20 minutes so the flavor soaks in.

• 6 cloves garlic, crushed
• juice of 1½ limes lime juice
• 1½ tsp salt
• 1 tsp dried oregano
• ½ tsp black pepper

✅ C'est prêt quand : fish is fully coated and has rested 20 minutes