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 : French

Course : Main Course Seafood


Grilled Fish with Creole Sauce

Grilled Fish with Creole Sauce Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 26-30 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 3-4

  • fresh red chilli 1

  • sprigs of fresh thyme 3-4

  • 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

  • For Creole sauce

  • olive oil 2 tablespoons

  • fresh thyme 1-2 sprigs

  • onions chopped 2 medium

  • yellow capsicums chopped 2 medium

  • tomatoes chopped 3 medium

  • red capsicums chopped 2 medium

  • green capsicums chopped 2 medium

  • tree cucumbers 3-4

  • grated ginger-garlic 1 tablespoon

  • fresh red chilli 1 small

  • fresh green chilli 1 small

  • A pinch of salt

  • A pinch of black pepper powder

  • lemon ¼ large

  • spring onion greens chopped 2 stalks


Step 1

Preheat oven to 180°C.

Step 2

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 in 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. Place the fish on a baking tray and cover it with aluminium foil.

Step 6

Grill in the preheated oven for about 20 minutes. 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 to onions and add both to the pan and saute. Add tomatoes, three coloured capsicums and continue to saute.

Step 8

Chop tree cucumber and add. Add 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. Add juice of ¼ large lemon and ¼ cup water and spring onion greens. Mix well, transfer into a serving bowl.

Step 10

Serve the grilled fish hot with creole 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.