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Pwason Griye is a beloved grilled fish dish from Seychelles, showcasing the island's rich culinary heritage. Often enjoyed during family gatherings or celebrations, this dish highlights the freshness of local fish and the vibrant flavors of garlic, ginger, and lemon. It embodies the spirit of Seychelles, where seafood is a staple and a source of community pride.
Rinse the fish under cold water and pat dry with paper towels.
Make three to four diagonal cuts on each side of the fish to allow the marinade to penetrate.
In a small bowl, combine the minced garlic, grated ginger, fresh lemon juice, vegetable oil or coconut oil, salt, black pepper, paprika, ground cumin, and ground coriander. Mix well.
Rub the marinade all over the fish, making sure to get some into the cuts.
Place the fish in a shallow dish, cover, and refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld.
Preheat your grill to medium-high heat.
Oil the grill grates to prevent the fish from sticking.
Place the marinated fish on the preheated grill.
Grill for about 6-8 minutes on each side, or until the fish is cooked through and the flesh is opaque and flakes easily with a fork. The skin should be crispy and slightly charred.
Transfer the grilled fish to a serving platter.
Garnish with fresh chopped cilantro or parsley.
Enjoy your meal!
Pwason Griye is a traditional Seychellois dish featuring whole fish that is marinated and grilled to perfection, often served with a variety of sides.
Pwason Griye originates from Seychelles, an archipelago known for its stunning beaches and rich fishing culture.
Key ingredients include whole fish such as red snapper, garlic, ginger, lemon juice, vegetable oil, salt, black pepper, and paprika.
Pwason Griye takes approximately 57-76 minutes to prepare and cook.
It pairs beautifully with coconut rice, a fresh salad, or a side of grilled vegetables.