Creole Fish

Name: Creole Fish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Saint Lucian
Ingredients: 4 whole red snapper, cleaned and scored; 3 tbsp lime juice; 3 large tomatoes, diced; 1 onion, sliced; 1 green bell pepper, sliced; 3 cloves garlic, minced; 2 sprigs fresh thyme; 1 Scotch bonnet pepper, seeded and sliced; 3 tbsp vegetable oil; Salt and black pepper

Poisson Creole (pwah-SOHN kray-OHL)

Pan-Fried Fish in Creole Sauce

⏱ Prep Time 45 minutes

📈 Difficulty Medium

👥 Servings

🔥 Calories 362 kcal

Fresh whole fish pan-fried until crispy, then smothered in a vibrant Creole sauce of tomatoes, peppers, onions, and thyme. A Friday favourite.

Nutrition & Info

Protein 34.0g

Carbs 16.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large frying pan saucepan fish spatula

Presentation Guide

Vessel: oval platter

Garnishes: lime wedges, fresh parsley

Accompaniments: rice and peas, fried plantain, salad

Ingredients

4 whole red snapper, cleaned and scored
3 tbsp lime juice
3 large tomatoes, diced
1 onion, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
2 sprigs fresh thyme
1 Scotch bonnet pepper, seeded and sliced
3 tbsp vegetable oil
Salt and black pepper

Instructions

1
Season fish with lime juice, garlic, salt, and pepper. Rest 15 minutes.
2
Heat oil in a large frying pan. Fry fish until golden and crispy on both sides. Set aside.
3
In the same pan, saute onion and bell pepper until softened.
4
Add tomatoes, thyme, and Scotch bonnet. Cook 10 minutes until sauce thickens.
5
Return fish to pan and spoon sauce over. Simmer 5 minutes.
6
Serve fish with sauce spooned generously on top.

💡

Did You Know?

In Saint Lucian fishing villages, the Creole sauce recipe changes from house to house, with each cook adding their own signature touch that they never fully reveal.

Chef's Notes

Equipment Tips

large frying pan
saucepan
fish spatula

Garnishing

lime wedges, fresh parsley

Accompaniments

rice and peas, fried plantain, salad

The Story Behind Creole Fish

Creole fish is the pinnacle of Saint Lucian seafood cooking, combining French sauce-making techniques with Caribbean heat and freshness. The dish was born in fishing villages where the day's catch was prepared simply but with great flavor. The Creole sauce, a tomato-based preparation enriched with herbs and peppers, became the island's signature cooking medium. Friday fish preparation became traditional under French Catholic influence, and creole fish remains the most popular Friday meal.

🕐 Traditionally enjoyed friday lunch 📜 Origins: French Creole culinary tradition

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