Tender Red Snapper simmered in a vibrant, spiced Saint Lucian Creole sauce.This preparation keeps the fresh, vibrant character of Saint Lucian Creole Fish while adding a subtle Mambo finish.
Ingredients
- 4 Red Snapper Filets fresh
- 1 Juice of 1 lime
- Salt
- Black Pepper freshly ground
- 2 tsp Saint Lucian Green Seasoning
- 2 tbsp Vegetable Oil
- 1 medium Onion sliced
- 1 Sweet Pepper sliced
- 3 cloves Garlic minced
- 2 Tomatoes diced, ripe
- 2 sprigs Thyme fresh
- 2 tbsp Tomato Paste
- ½ cup Fish Stock
- 1 Scotch Bonnet Pepper whole
- 3 tbsp Swiss Mambo Sauce
- 2 tbsp Parsley chopped, fresh
- 1 Spring Onion finely sliced
Instructions
- Rinse the snapper fillets with the lime juice, then pat dry. Season with the green seasoning, salt and black pepper. Leave to marinate for 20–30 minutes.
- Heat the vegetable oil in a large frying pan over medium heat. Pan-fry the fish for 2–3 minutes per side until lightly golden. Remove and set aside.
- In the same pan, sauté the onion, sweet pepper and garlic until softened.
- Add the diced tomatoes and tomato paste. Cook for 4–5 minutes until the tomatoes begin to break down and form a light sauce.
- Pour in the fish stock, then add the thyme and the whole Scotch bonnet pepper. Simmer gently for about 5 minutes.
- Stir in the Swiss Mambo Sauce until fully incorporated into the Creole sauce.
- Return the fish to the pan and spoon the sauce over each fillet. Cover and simmer gently for another 4–5 minutes, or until the fish flakes easily with a fork.
- Remove the Scotch bonnet and thyme sprigs. Sprinkle with the chopped parsley and sliced spring onion before serving.
