• Lisa Jarvis

Creole Grilled Red Snapper


Oh man. this was good! You know how I love red snapper! Well I made a simple creole sauce and marinated the fish in it for a couple of hours, then grilled it. I had saved out half of the sauce to top the fish when it was ready to serve. Add some sauteed peppers and onions, and you have a delicious dinner! You can substitute any mild, flaky fish for this recipe, too.


Here's what you need:


4-5 red snapper fillets


For Creole Sauce:

1 onion, chopped

4 cloves garlic, minced

3 T tomato paste

2 1/2 T olive oil

2 t hot sauce ( Louisiana Hot Sauce)

2 t Worcestershire sauce

1 t chopped fresh thyme

1 t chili powder

salt and pepper to taste


For the topping:

1 red bell pepper chopped

1 green bell pepper chopped

1 yellow (or orange) bell pepper chopped

1 small onion chopped

garlic salt to taste

chili powder to taste


Mix all of the ingredients for the creole sauce together. Save out half of it for later. Pour the rest on the fish fillets and refrigerate for 2-4 hours. When it is ready, preheat the grill to high (about 450). Place a little olive oil in a saute pan and saute the peppers and onions and seasonings to taste. Grill the fish for 5 minutes on one side and about 4 minutes on the other side, or until flaky. Heat the remaining creole sauce that you saved out.

To serve, top each fillet with some of the creole sauce and top with the sauteed pepper mixture. You can serve this with rice of your choice. Enjoy!





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