Poisson Braise (Braised Fish)

Whole tilapia marinated in a mixture of tomatoes, scotch bonnet peppers, mango cubes, onions, lime, garlic and oil, then grilled over charcoal and served alongside a simmered sauce made from the marinade.

Poisson Braise (Braised Fish)

Total TimeTotal Time: 1 hour 30 mintes (does not include marinade time)

ServingsServings: 10


4 tilapia, whole fish, gutted and descaled

12 garlic cloves, peeled

2 Tbsp fresh basil, roughly chopped

2 cups mango puree

2 cups yellow onion, roughly chopped

1 Tbsp habanero pepper, seeds removed, minced

1 cube chicken bouillon

2 Tbsp Dijon mustard

1 cup olive oil, divided

¼ cup kosher salt

¼ cup black pepper, fine ground

2 Tbsp unsalted butter

2 cups red bell pepper, julienned

2 cups DOLE Chef-Ready Cuts Mango Cubes

¾ cups pine nuts

¼ cup flat leaf parsley, minced


  1. Wash fish, then cut thin slices throughout the bodies so they will absorb the marinade. Set aside.
  2. In a blender, puree garlic, basil, mango puree, onion, habanero pepper, bouillon, mustard and ½ cup of the oil.
  3. Rub your fish with salt and pepper, making sure to get it into the cuts made on the fish. Combine fish with half the marinade in a plastic bag and marinate in refrigerator for at least 4 hours. Turn occasionally so marinade gets drawn into the cuts on the fish for uniform flavor.
  4. In a small saucepot, cook remaining (unused) marinade over medium heat for roughly 10 minutes, stirring regularly. This sauce should be very thick, a medium nape.
  5. In a separate pan, sauté bell peppers, mango cubes and pine nuts in butter until tender and aromatic. Toss with parsley and set aside for service.
  6. Preheat oven on the broiler setting. Remove fish from bag and discard marinade. Brush a wire rack over a sheet pan with 3 tablespoons oil so fish doesn't stick while cooking. Set fish on rack and cook until done, 10 to 15 minutes per side (depending on size of fish), turning 2 to 3 times and brushing each side while it cooks with oil.
  7. o serve, put fish on a large, wide plate, decorate with bell peppers. Serve with warmed dipping sauce on the side and with optional fried sweet plantains.

Explore DOLE Products in This Recipe

We Have More to Offer