Creole Poisson Gros Sel
While the fish is resting for five to ten minutes, put the rest of the ingredients out: parsley, thyme, butter, garlic, more fresh limes, and salt. The most essential ingredient of all is Grandma's Marinating Sauce, which you will marinate the fish with for 30 minutes in a covered bowl in the refrigerator.
Heat the sauté pan until the olive oil and butter in it sizzles. Then add the fish and sauté gently for ten minutes on each side. Add extra olive oil if needed to keep the fish from burning. Add one cup of water and the marinade, and simmer the fish on a low to medium heat for 20 to 30 minutes. Add the parsley, thyme, garlic, lime juice, and salt. If you need more water during the cooking process, be sure to add more lime juice and salt to balance everything out. Be sure you cover the pan to avoid water evaporating too quickly.
Test the fish for doneness after 20 minutes; it should flake easily, other wise continue cooking, checking for doneness every five minutes. When done cooking, remove fish and serve with boiled plantain, rice, and pureed black beans.
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