Seychelles | Main dish

Grilled Fish Creole

Seychellois grilled red snapper topped with a vibrant Creole sauce of tomatoes, ginger, chili, and fresh herbs.

Country
Seychelles
Region
East Africa
Time
45 min
Serves
4
Level
easy
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Recipe overview

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Fish is the lifeblood of Seychellois cuisine, and this Creole-style preparation is the islands' most iconic dish. The Creole sauce — a zingy mix of tomatoes, ginger, garlic, and chili — is spooned over perfectly grilled fresh-caught fish. With 115 islands surrounded by the Indian Ocean, every Seychellois family has a fisherman and a Creole sauce recipe.

What the dish tastes like

Seychellois grilled red snapper topped with a vibrant Creole sauce of tomatoes, ginger, chili, and fresh herbs.

When to cook it

Best for everyday meals, with a easy cooking level and about 45 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

Servings: 4

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How to cook it

Step-by-step instructions

Back to Seychelles
1
Season Fish
Rub fish fillets with olive oil, lemon juice, and salt. Let rest 15 minutes.
2
Make Creole Sauce
Heat oil in a pan. Saute onion, garlic, and ginger until fragrant. Add tomatoes, scotch bonnet, and thyme. Cook until tomatoes break down into a chunky sauce.
The sauce should be chunky, not smooth — the texture is part of the Creole style.
Cook sauce 10:00
3
Grill Fish
Grill fish fillets over high heat or in a hot pan for 3-4 minutes per side until skin is crispy and flesh flakes easily.
Do not move the fish too early — let the skin crisp and release naturally from the grill.
Grill 08:00
4
Finish Sauce
Stir parsley into the Creole sauce. Season with salt to taste.
5
Serve
Place grilled fish on plates and spoon Creole sauce generously over the top. Serve with rice and fried plantains.
In Seychelles, this dish is enjoyed with your feet in the sand and the ocean in view.

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