How to make Grilled Fish with Creole Sauce -
Marinated red snapper grilled and served with creole sauce.
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 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
Method
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.
Nutrition Info
Calories : 791 Kcal
Carbohydrates : 82 gm
Protein : 76.2 gm
Fat : 7.7 gm
Other : Vitamin B12-6.5
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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 www.sanjeevkapoor.com 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.
