Haitian Inspired Marinated Seabass
Chef Trent Blodgett
This recipe is marinated and served with a bright and flavorful sauce inspired by Haitian epis. Epis is a delicious, all-purpose sauce, marinade, and cooking base found in Haitian cuisine. I learned how to make this vibrant green paste while in Hinche and Port-au-Prince, Haiti. Just like many sauces around the world, the recipe can vary from household to household but every one I’ve tried was always packed with flavor. I made this version of epis with fish in mind and used it as a marinade for sea bass fillets, and finished the dish by topping it with some fresh epis for extra flavor.
- 2 lbs Fresh Sea Bass or other firm white fish fillets
- Lime juice to taste
- 1 bunch (6 stocks) Green Onions (Scallions), roots removed
- 2 Red Bell Peppers, stems and seeds removed, cut into quarters
- 1 bunch Parsley
- 1 large Shallot, peeled and cut into quarters
- 5 cloves Garlic, peeled
- 1 Tbsp Spice Tribe, Mama Manje
- .33 cup Olive Oil
- Salt to taste
- Place all ingredients for the Epis, except the olive oil, in the food processor. Blend until ingredients are evenly chopped. Remove to bowl and stir in olive oil and lime. Season with salt to taste.
- Reserve 1/2 cup of the Epis and set aside for the sauce.
- In a baking dish or large ziplock baggy, pour Epis marinade over fish, coating every surface. Place in the refrigerator for 30 minutes – 1 hour.
- Preheat grill or broiler. Remove fish from the marinade and broil or grill until fish is cooked through, 5 minutes or less on each side.
- Remove to platter and spoon reserved marinade over the top.
- Overmarinating fish can make it mushy; take care to not overmarinate. However, this Epis marinade works equally well for chicken, which can safely be left to marinate overnight.