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Saint Lucian Fish Creole

Name: Saint Lucian Fish Creole
Total time: 40 min
Yield: Serves 4
Cuisine: Saint Lucia
Ingredients: 4 fillets White Fish Fillet; 2 Tomato; 1 Green Bell Pepper; 1 Onion; 2 cloves Garlic; A pinch Thyme; 1/2 Chili pepper; 1 Lime; 3 tbsp Vegetable oil; 1 tsp Salt; A pinch Black Pepper; To taste Cooked rice

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

White fish simmered in tomato, pepper, and herb sauce — a dish of Saint Lucia's fishing villages.

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📖 The Story Behind This Dish

In the Saint Lucian fishing village of Anse La Raye, a 'Fish Fry' festival is held every Friday night with fresh fish dishes. Fish creole is a home dish of white fish cured with lime, pan-fried, then simmered in a Creole sauce of tomato, green pepper, onion, thyme, and chili.

🌆 Where it's eaten: At the Friday-night festival in Anse La Raye, fish simmered in tomato sauce is served on paper plates with rice as music plays.

🥕 Ingredients (serves 4)

White Fish Fillet 4 fillets
Tomato 2
Green Bell Pepper 1
Onion 1
Garlic 2 cloves
Thyme A pinch
Chili pepper 1/2
Lime 1
Vegetable oil 3 tbsp
Salt 1 tsp
Black Pepper A pinch
Cooked rice To taste

👩‍🍳 Instructions

Sprinkle the fish with lime juice, salt, and pepper and let stand 15 minutes.
Heat oil in a frying pan, cook the fish on both sides, and remove.
Sauté the onion, garlic, and green pepper, add the chopped tomato, thyme, and chili, and simmer 10 minutes.
Return the fish, spoon over the sauce, and simmer 5 minutes.
Serve with rice.

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