Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Red Snapper Creole (Creole-style stewed red snapper in a spicy tomato and pepper sauce served over rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 4 red snapper fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, about 8 oz (225 g), finely chopped
- 1 green bell pepper, about 5 oz (140 g), seeded and diced
- 2 stalks celery, about 3 oz (85 g), diced
- 3 cloves garlic, about 9 g, minced
- 1 small scotch bonnet pepper, optional, seeded and finely chopped, about 10 g
- 1 cup (240 ml) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) fish stock or low-sodium chicken stock
- 1 tsp (5 g) smoked paprika
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (6 g) Worcestershire sauce
- 1 bay leaf
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups (370 g) long-grain white rice, uncooked
- 4 cups (960 ml) water
- 1 tbsp (14 g) butter for rice (optional)

Instructions

1. Pat the red snapper fillets dry, season both sides with salt, black pepper, and a light dusting of smoked paprika. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet over medium-high heat. Sear the fillets skin-side down 3–4 minutes until golden; flip and sear 1–2 minutes more. Transfer fillets to a plate and set aside.
2. Reduce heat to medium and add 2 tbsp (28 g) butter to the same skillet. Add the chopped onion, green pepper, and celery and sauté 5–7 minutes until softened. Add minced garlic and scotch bonnet (if using) and cook 1 minute.
3. Stir in crushed tomatoes, tomato paste, fish stock, smoked paprika, thyme, cayenne, Worcestershire sauce, and bay leaf. Bring to a simmer, reduce heat to low, and simmer gently 8–10 minutes to blend flavors and slightly thicken.
4. Return the seared fillets to the skillet, spooning sauce over them. Cover and simmer gently 6–8 minutes until fish is opaque and flakes easily. Finish with lemon juice and chopped parsley, adjust salt and pepper.
5. Meanwhile, rinse the rice under cold water until water runs clear. Combine rice and 4 cups (960 ml) water in a medium saucepan, bring to a boil, reduce heat to low, cover and simmer 18 minutes. Remove from heat, let rest 5 minutes, then fluff with a fork and stir in 1 tbsp (14 g) butter if desired.
6. Serve each fillet over a bed of steamed rice, spooning Creole sauce over the top and garnishing with additional parsley.