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Pwason Griye (Grilled Whole Fish with Chili and Garlic)
Succulent whole coral fish scored and stuffed with crushed chilies, garlic, ginger, and calamansi, charred over open flames.
The story
Pwason Griye is the quintessential emblem of Seychellois beach gatherings and Sunday picnics across Mahé and Praslin. Typically made with freshly landed reef fish such as bourgeois (red snapper), capitain, or cordonier, the fish is cooked whole over burning coconut husks and charcoal. The defining Creole technique relies on scoring the flesh deeply and stuffing the cavities with a coarse, fiery crushed paste that perfumes the meat from the inside out during direct grilling.
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