Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Red Snapper Creole (Whole red snapper cooked in a bright Caribbean Creole tomato sauce with peppers, onions, herbs, and a touch of heat)

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 25 min

Total 40 min

Ingredients

- 2 whole red snapper, gutted and scaled, approx. 1.25 lb (570 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (about 150 g)
- 1 green bell pepper, thinly sliced (about 150 g)
- 1 red bell pepper, thinly sliced (about 150 g)
- 3 cloves garlic, minced (9 g)
- 2 scallions, sliced (about 30 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped, optional
- 14 oz (400 g) crushed tomatoes (1 can)
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) fish stock or water
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 tsp (5 g) sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse and pat dry the red snapper; make 3 shallow diagonal slashes on each side of the fish and season inside and out with half the salt and pepper.
2. Heat oil in a large skillet or sauté pan over medium-high heat. Add the fish and sear 2–3 minutes per side until lightly golden; remove fish and set aside.
3. In the same pan, reduce heat to medium and add onion, bell peppers, scallions, and optional hot pepper; sauté 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
4. Stir in crushed tomatoes, tomato paste, fish stock, thyme, bay leaf, sugar, remaining salt and pepper; bring to a gentle simmer and cook 6–8 minutes to meld flavors.
5. Return the red snapper to the pan, spoon sauce over the fish, cover, and simmer gently 8–12 minutes until the fish is cooked through and flakes easily (internal temperature ~145°F / 63°C).
6. Finish with lime juice, garnish with chopped cilantro or parsley, remove bay leaf, and serve hot with rice or funchi.