Entree: Sint Maarten (Dutch part) – National Cuisine – Red Snapper Creole (Spicy Creole-style whole red snapper simmered in a tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 45 min

Ingredients

- 2 whole red snapper, about 1.5 lb (680 g) each, scaled, gutted and cleaned
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) unsalted butter
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 2 bell peppers (1 red, 1 green), diced, about 12 oz (340 g) total
- 2 stalks celery, diced, about 3 oz (85 g)
- 4 cloves garlic, minced, about 1 oz (28 g)
- 1 scotch bonnet pepper, seeded and finely chopped, about 0.5 oz (15 g); use 1/2–1 for less heat or 2 for very spicy
- 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) fish stock or water
- 2 tsp (4 g) smoked paprika
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1/4 cup (15 g) chopped fresh parsley
- 3 green onions, sliced, about 1.5 oz (45 g)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 tbsp (15 ml) butter for finishing (optional)

Instructions

1. Pat the red snapper dry, score the sides 3 times, and season inside and out with 1 tsp (6 g) salt and 1/4 tsp (0.5 g) black pepper. Set aside.
2. In a large deep skillet or sauté pan over medium-high heat, warm the vegetable oil and 2 tbsp (30 ml) butter until shimmering. Add the snapper (work in batches if necessary) and sear 2–3 minutes per side until golden; transfer to a plate and set aside.
3. Reduce heat to medium. Add the chopped onion, bell peppers, and celery to the pan; cook 6–8 minutes until softened. Stir in the garlic and scotch bonnet and cook 1 minute until fragrant.
4. Add the tomato paste and cook 1–2 minutes to deepen flavor. Pour in the diced tomatoes and fish stock, then stir in smoked paprika, dried thyme, bay leaves, 1 tsp (6 g) salt, and 1/4 tsp (0.5 g) black pepper. Bring to a gentle simmer.
5. Return the seared snapper to the pan, spooning sauce over the fish so it is partly submerged. Cover and simmer gently 10–15 minutes, until the fish is opaque and flakes easily (cooking time depends on thickness).
6. Remove from heat, stir in the lime juice, chopped parsley, and sliced green onions. Taste and adjust seasoning with additional salt, pepper, or cayenne if desired. Finish with 1 tbsp (15 ml) butter for gloss if using.
7. Serve whole or portioned with steamed rice or crusty bread and spoon the Creole sauce over the fish.