Creole Red Snapper is a uniquely Haitian way of preparing fish. The blend of spices, ingredients and textures are absolutely marvelous.
Creole Red Snapper Recipe-
- 36 oz. wild-caught Caribbean red snappers, scaled and gutted, heads and tails left on
- 1/4 cup scallion infused olive oil
- 2 red bell peppers, cored, seeded, and rough chopped
- 1 Scotch Bonnet chili pepper, chopped fine (Note: for very hot & spicy, leave seeds in. For less hot, remove seeds)
- 2 potatoes, peeled and chopped into 1/2″ cubes
- 1 large onion, peeled and chopped fine
- 4 large cloves garlic, peeled and chopped fine
- 2 large cloves garlic, peeled and pulverized
- 2 green onions, trimmed and minced
- 1 cube chicken bouillon, crushed
- 1 tbsp. fresh cilantro, chopped fine
- 1 tsp. dried thyme leaves
- 14 oz. canned whole tomatoes, rough chopped
- 1/2 cup good quality, dry white wine (suggest Chardonnay or Chenin Blanc)
- one dash of ghost hot pepper sauce (or to taste)
- 1 ball of Bouquet Garnis blend (special Haitian seasoning, and a must have ingredient)
- 6 fresh ripe limes
- 1/4 cup vinegar
- 1 tbsp. tomato paste
- 1 to 2 cups all-purpose flour
- vegetable oil, for frying
- salt and pepper, to taste
- Squeeze the juice out of 3 of the limes, mix it with some fresh cold water, and clean the fish with the lime water inside and out.
- Now prepare a traditional Haitian marinade. In a large mixing bowl, combine the vinegar, the juice of the remaining 3 limes, the crushed bouillon, cilantro and pulverized garlic cloves.
- Add the snappers into the bowl, and mix and toss to coat them evenly with the marinade. Cover the bowl, and allow to marinate in the refrigerator (or at least a very cool place) for 1-1/2 to 2 hours. About half-way through the marinating time, mix and toss the fish in the mixture once more.
- Place the flour in a wide-bottomed large bowl, and dredge the snappers through the flout, turning and pressing to ensure even coating all over. Add more flour as needed until all the fish are coated.
- Sauté the snappers in a heavy-duty skillet with some vegetable oil over medium-high heat. Work in batches if necessary. Cook until the fish are a nice, rich golden brown. Set aside for now.
- In a large wide bottomed cooking pot or Dutch Oven, heat the scallion infused olive oil over medium flame. Add in the tomato paste, the marinade, the diced potatoes, and enough water (if needed) to just cover the potatoes and bring to a rolling boil.
- When a boil is achieved, adjust heat down to a lively simmer. Add in the Bouquet Garnis, the Scotch Bonnet pepper and the chopped tomatoes, and cook for about 20 minutes.
- Now add in the wine, stir well, then add in the fried fish. Cook at a simmer until the liquid has reduced to a thick sauce consistency, stirring and scraping the bottom of the pot often, making sure nothing is sticking or burning.
- Serve your Creole Red Snapper while still nice and hot. Place a snapper on each serving plate, and ladle a generous portion of the vegetable potato sauce over the fish.
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