Pwason Griye

Instructions

1. 1 Make three deep diagonal slashes on each side of the fish, then rub the lime juice, half the crushed garlic, half the grated ginger, thyme sprigs, salt, and pepper into the flesh and slashes, and marinate for thirty minutes at room temperature.
2. 2 Prepare the Creole sauce by heating one tablespoon of oil in a skillet over medium heat, sauteing the sliced onion until softened for about five minutes, then adding the remaining garlic, remaining ginger, and minced chili and cooking for two minutes more.
3. 3 Add the chopped tomatoes to the skillet with a pinch of salt, cook for ten to twelve minutes until the tomatoes break down into a thick, saucy consistency, then stir in the chopped parsley and remove from heat.
4. 4 Brush the marinated fish with the remaining oil and place on a hot charcoal grill or preheated grill pan, cooking for six to seven minutes per side until the skin is lightly charred and the flesh flakes easily with a fork.
5. 5 Transfer the grilled fish to a serving platter, spoon the warm Creole tomato sauce generously over and around the fish, and squeeze additional lime juice on top for brightness.
6. 6 Serve immediately alongside coconut rice and a fresh green salad, allowing each person to pull tender fish from the bone and mix it with the aromatic Creole sauce.