🇱🇨 Saint Lucian Cuisine

Creole Fish

Pan-Fried Fish in Creole Sauce

Prep Time 45 minutes

Servings 4

Difficulty Medium

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.

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.