Grilled Red Snapper with Creole Sauce

About This Recipe

Fish is the heartbeat of Seychellois cooking, and nothing showcases it better than a whole red snapper kissed by the grill and draped in a boldly spiced Creole sauce built from tomatoes, onion, garlic, ginger and fresh chilli. The sauce is vibrant yet balanced, and the technique of scoring the fish deeply ensures every bite is infused with flavour. Eaten with steamed rice, it is the definitive Seychellois main course.

Ingredients

Serves 2

• 1 wholered snapper (about 700 g), cleaned and scored
• 3 mediumtomatoes, chopped
• 1 mediumonion, finely sliced
• 3 clovesgarlic, minced
• 1 smallred chilli, sliced
• 2 tbspvegetable oil

Instructions

1. 1

   Season fish

   Rub fish all over with salt, pepper and 1 tbsp oil. Leave 10 minutes while you prepare the sauce.

2. 2

   Make Creole sauce

   Heat remaining oil in a skillet. Soften onion 4 minutes, add garlic, chilli and tomatoes. Simmer 10 minutes until sauce thickens. Season to taste.

3. 3

   Grill fish

   Grill fish over high heat (or in a hot griddle pan) 6–7 minutes per side until cooked through and skin is lightly charred.

4. 4

   Plate and serve

   Transfer fish to a platter, spoon Creole sauce generously over the top. Serve immediately with steamed rice.

Variations

• •

  Use grouper or sea bass in place of snapper.

• •

  Add a splash of coconut milk to the sauce for a richer finish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh. Leftover fish and sauce keep refrigerated 1 day; reheat gently.

Frequently Asked Questions