Constance Hotels Blog

Recipe: Red snapper with Creole sauce

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Savour the authentic flavours of the Seychelles with this spicy creole fish recipe from Constance Lémuria.

Will you be enjoying red snapper on the beach?

 

Ingredients

Method

1. Prepare the Creole sauce by sautéing the celery, onion, green pepper and garlic in butter until golden, approximately 5 minutes).

2. Stir in the tomatoes, bay leaf, chilli powder, salt, sugar and pepper and bring to the boil while stirring. Reduce heat and simmer for about 20 minutes until thickened.

3. While sauce is simmering, line a roasting pan with buttered foil and place fish in the pan. Pour 2 tablespoons of lemon juice over the fish.

4. Bake uncovered for 30 minutes. Pour 1 cup of sauce over the fish. Bake, basting, for a further 10 minutes.

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