Haitian-Style Steamed Snapper ( Pwason an Sòs)

November 2, 2026

Haitian-style steamed red snapper with Ti Gou Lakay seasoning, onions, fresh herbs, and boiled yellow plantains, served with lettuce and tomato.

Tender whole red snapper seasoned with Ti Gou Lakay Mild Flavor Base Marinade, gently steamed in its own juices with garlic, fresh herbs, and a clove-studded habanero pepper. Finished with Grace coconut milk, onions, and green bell peppers, and served with boiled green plantains. A comforting Caribbean meal full of flavor!

Prep Time: 20 minutes
Marinating Time: At least 30 minutes
Cook Time: Approximately 16–20 minutes for the fish; 10–15 minutes for the plantains, depending on size
Servings: 2–3

Ingredients

For the fish

2 medium whole red snappers, cleaned
Approximately ¼ cup Ti Gou Lakay Mild Flavor Base Marinade
Juice of ½ lime or lemon
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
1 tsp Badia Complete Seasoning
Salt, as needed

For the sauce

1 tbsp olive oil
2–3 garlic cloves, chopped
1 scallion, cut in half
3–4 sprigs fresh thyme
1 small handful fresh parsley
Kitchen twine, to tie the thyme and parsley together into one bundle
1 habanero pepper, poked with 3–4 whole cloves
¼ cup Grace canned coconut milk
½ Maggi cube (optional)
Water, only if needed
1 medium onion, sliced
1 green bell pepper, sliced

For the boiled green plantains

2 green plantains, peeled
Water, enough to cover the plantains
Salt, to taste
Juice of ½ lime

Instructions

Haitian-Style Steamed Red Snapper

Clean and season the fish: Clean the red snappers and pat dry. Add the lime or lemon juice, Ti Gou Lakay Mild, onion powder, garlic powder, black pepper, and Badia Complete Seasoning. Season both sides, open the cuts in the fish, and work the seasoning into the slits and inside the fish. Cover and refrigerate for at least 30 minutes to marinate.
Prepare the herb bundle: Tie the fresh thyme and parsley together with kitchen twine to make one bundle.
Build the flavor base: Heat the olive oil in a nonstick pan over low heat. Add the chopped garlic and scallion.
Add the fish and herbs: Carefully place the seasoned fish into the pan. Add the single tied bundle of thyme and parsley.
Add the habanero: Poke the habanero pepper with 3–4 whole cloves and place it in the pan. Add the optional Maggi cube.
Let the fish sweat: Cover the pan and cook over low heat for approximately 6 minutes. The fish should begin releasing its own juices. If it sticks or no juices develop, the heat may be too high.
Add the coconut milk: Pour in the Grace canned coconut milk. Taste the sauce and adjust the salt if needed. Add a little water only if you want more sauce.
Continue cooking: Cover and cook for approximately another 10 minutes, or until the fish is fully cooked. Avoid flipping the fish. Gently shake the pan occasionally to prevent sticking.
Finish with vegetables: Add the sliced onion and green bell pepper. Allow them to soften in the sauce.
Check for doneness: The thickest part of the fish should reach an internal temperature of 63°C (145°F). The flesh should be opaque and separate easily with a fork.

How to Make Boiled Green Plantains

Prepare the plantains: Peel the two green plantains and cut them in halves or thirds, depending on their size.
Boil the water: Bring a pot of water to a boil.
Season the water: Add salt to taste and the juice of ½ lime. The lime helps reduce discoloration and browning.
Add the plantains: Carefully place the peeled plantains into the boiling water.
Cook until tender: Boil for approximately 10–15 minutes, depending on the size of the pieces. Check with a fork; they should be tender all the way through.
Drain and serve: Drain the water and serve the plantains warm alongside the steamed red snapper and its flavorful sauce.