How to make Grilled Fish with Creole Sauce -

Marinated red snapper grilled and served with creole sauce.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Red snapper, Tree cucumbers

Cuisine : Creole

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Pumpkin Shrimps Fish Paturi Prawn Dry Roast Kasundi Machchi-SK Khazana

Grilled Fish with Creole Sauce

Grilled Fish with Creole Sauce Recipe Card


The world’s oceans, seas and rivers are filled with fish and other seafood so abundantly that you can never get tire of the variety. Besides the fact that seafood is really delicious and light on the tummy it offers a great deal of health benefits too. Great skin, a healthy heart and sharper brain are amongst a few.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Grilled Fish with Creole Sauce Recipe

  • Red snapper 1

  • Tree cucumbers , pickled 3-4

  • Fresh red chlli 1

  • Fresh thyme 3-4 sprigs

  • Onion , grated ½ large

  • Tomatoes , blanched, peeled and chopped 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Black pepper powder to taste

  • Lemon juice 1 teaspoon

  • Creole sauce

  • Olive oil 2 tablespoons

  • Fresh thyme 1-2 sprigs

  • Onions , chopped 2 medium

  • Tomatoes , chopped 3 medium

  • Yellow capsicums , chopped 2 medium

  • Red capsicums , chopped 2 medium

  • Green capsicums , chopped 2 medium

  • Tree cucumbers , pickled 3-4

  • Ginger-garlic , grated 1 tablespoon

  • Fresh red chilli 1 small

  • Fresh green chilli 1 small

  • Salt a pinch

  • Black pepper powder a pinch

  • Lemon ¼ large

  • Spring onion greens , chopped 2 stalks


Step 1

Preheat oven to 180° C.

Step 2

Keep the fish in a baking tray, make slits at even distance on both sides of the fish.

Step 3

Finely chop tree cucumbers, red chilli and thyme and put into a bowl and mix well to make one marinade.

Step 4

Put grated onion, tomatoes, ginger-garlic paste, salt, black pepper powder and lemon juice into another bowl and mix well to make the second marinade.

Step 5

Apply the first marinade into the slits of the fish followed by the second marinade. Cover the fish with aluminium foil, place the tray in the preheated oven and grill for about 20 minutes.

Step 6

Remove the foil and cook for 5 minutes more. You can wrap the fish in banana leaves and cook it on a barbeque too.

Step 7

To make the creole sauce heat olive oil in a non-stick pan. Add thyme sprigs and onions and saute. Add tomatoes and three coloured capsicums, mix and continue to saute.

Step 8

Chop tree cucumbers and add. Add grated ginger-garlic and mix. Chop fresh red and fresh green chilli and add and mix.

Step 9

Add a pinch of salt and a pinch of pepper powder and mix. Squeeze the juice of ¼ large lemon into the pan. Add ¼ cup water and spring onion greens, mix well and cook for 1-2 minutes. Transfer into a serving bowl.

Step 10

Place the fish on a serving platter, spread some of the creole sauce over it and serve hot with the remaining sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.