Grilled Fish with Creole Sauce

Marinated red snapper grilled and served with creole sauce. This recipe is from FoodFood TV channel

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Grilled Fish with Creole Sauce

Main Ingredients Red snapper, Tree cucumbers
Cuisine Creole
Course Main Course Seafood
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Difficult
Others Non Veg

Ingredients list for Grilled Fish with Creole Sauce

  • 1 Red snapper
  • 3-4 Tree cucumbers , pickled
  • 1 Fresh red chlli
  • 3-4 sprigs Fresh thyme
  • ½ large Onion , grated
  • 2 medium Tomatoes , blanched, peeled and chopped
  • 1 tablespoon Ginger-garlic paste
  • to taste Salt
  • to taste Black pepper powder
  • 1 teaspoon Lemon juice
  • Creole sauce
  • 2 tablespoons Olive oil
  • 1-2 sprigs Fresh thyme
  • 2 medium Onions , chopped
  • 3 medium Tomatoes , chopped
  • 2 medium Yellow capsicums , chopped
  • 2 medium Red capsicums , chopped
  • 2 medium Green capsicums , chopped
  • 3-4 Tree cucumbers , pickled
  • 1 tablespoon Ginger-garlic , grated
  • 1 small Fresh red chilli
  • 1 small Fresh green chilli
  • a pinch Salt
  • a pinch Black pepper powder
  • ¼ large Lemon
  • 2 stalks Spring onion greens , chopped


  1. Preheat oven to 180° C.
  2. Keep the fish in a baking tray, make slits at even distance on both sides of the fish.
  3. Finely chop tree cucumbers, red chilli and thyme and put into a bowl and mix well to make one marinade.
  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.
  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.
  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.
  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.
  8. Chop tree cucumbers and add. Add grated ginger-garlic and mix. Chop fresh red and fresh green chilli and add and mix.
  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.
  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
Carbohydrates 82
Protein 76.2
Fat 7.7
Other Fiber Vitamin B12-6.5