Entree: Sint Maarten (Dutch part) – National Cuisine – Creole Snapper (Snapper fillets cooked in an island-style Creole tomato and pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Total 31 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 snapper fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 g) Creole seasoning
- 3 garlic cloves, minced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 scotch bonnet or habanero, seeded and finely chopped (optional)
- 14 oz (400 g) can diced tomatoes
- 1/2 cup (120 ml) coconut milk (optional for richness)
- 1 cup (240 ml) fish stock or water
- 1/4 cup (60 ml) dry white wine (optional)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (3 g) fresh thyme leaves or 1 tsp (5 ml) dried thyme
- 2 scallions, thinly sliced
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1/2 tsp (2 g) smoked paprika (optional)

Show original ingredient measurements

- 4 snapper fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 g) Creole seasoning
- 3 garlic cloves, minced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 scotch bonnet or habanero, seeded and finely chopped (optional)
- 14 oz (400 g) can diced tomatoes
- 1/2 cup (120 ml) coconut milk (optional for richness)
- 1 cup (240 ml) fish stock or water
- 1/4 cup (60 ml) dry white wine (optional)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (3 g) fresh thyme leaves or 1 tsp dried thyme
- 2 scallions, thinly sliced
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1/2 tsp (2 g) smoked paprika (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the snapper fillets dry and season both sides with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper, and 1 tbsp (15 ml) Creole seasoning; set aside to rest while you make the sauce.
2. In a large skillet or sauté pan over medium-high heat, add 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 ml) butter. When the butter foams, add the snapper fillets skin-side down (if skin-on) and sear 2 minutes per side until lightly golden but not fully cooked. Remove fillets to a plate and keep warm.
3. Reduce heat to medium; add the sliced onion, green and red bell peppers, and optional scotch bonnet. Sauté until the onion is soft and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Stir in the diced tomatoes, 1 cup (240 ml) fish stock, 1/4 cup (60 ml) white wine (if using), 1/2 cup (120 ml) coconut milk (if using), 1 tbsp (15 ml) thyme, and 1/2 tsp (2.5 ml) smoked paprika. Scrape any browned bits from the pan and bring to a simmer. Taste and adjust seasoning with additional salt and pepper if needed.
5. Return the snapper fillets to the skillet, nestling them into the sauce. Spoon sauce over the fillets, cover, and simmer gently for 6–8 minutes, or until the fish is opaque and flakes easily with a fork.
6. Remove from heat, stir in 2 tbsp (30 ml) lime juice, scallions, and chopped parsley or cilantro. Serve immediately with rice, boiled provisions, or crusty bread to soak up the Creole sauce.

1. Pat the snapper fillets dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp Creole seasoning; set aside to rest while you make the sauce.
2. In a large skillet or sauté pan over medium-high heat, add 2 tbsp vegetable oil and 2 tbsp butter. When the butter foams, add the snapper fillets skin-side down (if skin-on) and sear 2 minutes per side until lightly golden but not fully cooked. Remove fillets to a plate and keep warm.
3. Reduce heat to medium; add the sliced onion, green and red bell peppers, and optional scotch bonnet. Sauté until the onion is soft and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Stir in the diced tomatoes, 1 cup fish stock, 1/4 cup white wine (if using), 1/2 cup coconut milk (if using), 1 tbsp thyme, and 1/2 tsp smoked paprika. Scrape any browned bits from the pan and bring to a simmer. Taste and adjust seasoning with additional salt and pepper if needed.
5. Return the snapper fillets to the skillet, nestling them into the sauce. Spoon sauce over the fillets, cover, and simmer gently for 6–8 minutes, or until the fish is opaque and flakes easily with a fork.
6. Remove from heat, stir in 2 tbsp lime juice, scallions, and chopped parsley or cilantro. Serve immediately with rice, boiled provisions, or crusty bread to soak up the Creole sauce.