Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Red Snapper Creole (Spicy Creole-style red snapper stewed in a tomato, pepper, and onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 red snapper fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour for dredging
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 cups (480 g) ripe tomatoes, chopped or 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 Scotch bonnet pepper, seeded and minced (use 1/2 pepper if sensitive to heat)
- 1 tsp (5 g) smoked paprika
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 cup (240 ml) fish or chicken stock
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley or scallions
- Salt and black pepper to taste

Instructions

1. Pat the red snapper fillets dry, season with salt and pepper, and lightly dredge in the flour, shaking off excess.
2. Heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat. Sear the fillets 2–3 minutes per side until golden but not fully cooked. Transfer to a plate and set aside.
3. Add remaining 1 tbsp (15 ml) oil and 1 tbsp (14 g) butter to the skillet. Reduce heat to medium and sauté the onion until translucent, about 5 minutes. Add the sliced bell peppers and cook until softened, about 4 minutes.
4. Stir in the garlic and cook 30 seconds until fragrant. Remove the pan from the heat, stir in the smoked paprika quickly to avoid burning, then return to low heat.
5. Add the tomato paste and cook 1 minute, then pour in the chopped tomatoes and stock. Add the minced Scotch bonnet (or half), dried thyme, and bay leaves. Bring to a gentle simmer and cook 8–10 minutes to meld flavors and slightly thicken.
6. Nestle the seared snapper fillets into the sauce, spoon sauce over the fish, cover, and simmer gently 6–8 minutes until fish flakes easily and reaches an internal temperature of 145°F (63°C).
7. Remove bay leaves, stir in lime juice and chopped parsley or scallions, adjust seasoning with salt and pepper, and serve immediately with steamed rice or crusty bread.