Immerse yourself in the tantalizing tastes of the Caribbean with our authentic Martinican recipe for Grilled Snapper with Creole Sauce. Hailing from the picturesque island of Martinique, this national dish is a culinary masterpiece that encapsulates the region’s love for seafood and vibrant Creole flavors. Picture yourself by the azure shores, where the catch of the day is transformed into a symphony of taste and aroma. In this delectable dish, the succulent snapper is gently grilled to perfection, ensuring every bite is a divine delight.
The magic happens when the Creole sauce comes into play, an enchanting medley of chives, onions, parsley, tomatoes, and peppers, mingling harmoniously with an array of exotic spices. Whether you’re a seasoned seafood enthusiast or an adventurous epicurean, this Grilled Snapper with Creole Sauce recipe promises to transport your taste buds to the sun-kissed beaches of Martinique. Embrace the culinary spirit of the Caribbean with this mouthwatering creation that celebrates the island’s culinary heritage and will undoubtedly become a cherished favorite in your kitchen.
Grilled Snapper with Creole Sauce
Ingredients
For the Grilled Snapper:
- 4 fresh snapper fillets about 6-8 ounces each
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For the Creole Sauce:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 tomatoes diced
- 2 tablespoons chopped chives
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to your preferred level of spiciness
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Preparing the Grilled Snapper:
- Preheat your grill to medium-high heat.
- Pat the snapper fillets dry with paper towels.
- In a small bowl, mix the olive oil, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano to make a marinade.
- Brush both sides of the snapper fillets with the marinade.
- Place the snapper fillets on the grill and cook for about 4-5 minutes on each side or until the fish is opaque and easily flakes with a fork. Cooking time may vary depending on the thickness of the fillets. Avoid overcooking to keep the fish tender and moist.
Making the Creole Sauce:
- In a saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced red and green bell peppers and cook until they start to soften.
- Mix in the diced tomatoes, chopped chives, paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Let the sauce simmer for about 10-15 minutes to allow the flavors to meld together. Adjust the seasoning to your taste.
Serving:
- Once the snapper fillets are grilled to perfection, place them on a serving platter.
- Pour the warm Creole sauce over the grilled snapper.
- Garnish with fresh parsley for added freshness and presentation.
- Serve the Grilled Snapper with Creole Sauce with your choice of sides, such as steamed rice, boiled yams, or grilled vegetables.