Grilled red snapper with Creole sauce, Seychellois pickled mango and chilli salad
This vibrant dish showcases the bold, tropical flavors of the Seychelles, with perfectly grilled red snapper complemented by a rich Creole sauce, and a tangy pickled mango chilli salad. This can also be served on banana leaves, with the marinade spread on the leaves and then topped with the fish.
Ingredients
Metric
Imperial
Creole sauce
- neutral oil, for cooking
- 1 red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp fresh ginger, grated
- 4 tomatoes, diced into 1cm pieces
- 1 red pepper, thinly sliced
- 1/2 lime, juiced
- 25ml of water
Pickled mango and chilli salad
- 2 red bird's eye chillies , thinly sliced
- 4 limes, juiced
- 1/2 red onion, finely diced
- 1 tsp caster sugar
- 2 unripe mangoes
- 1 pinch of salt
- 5 sprigs of fresh coriander, finely chopped
Red snapper
- 2 red snapper fillets, trimmed
- 1 pinch of salt
Marinade
- 6 tomatoes, roughly chopped
- 1/2 red onion, roughly chopped
- 1 red pepper, roughly chopped
- 1 small garlic clove
- 2 tsp fresh ginger, grated
- 2 tbsp of thyme leaves
- 100ml of olive oil
- 1/2 tsp salt
- 1 lime, juiced
Equipment
- Barbecue
Method
For the Creole sauce, gently brown the onion over a medium heat for about 10 minutes
- neutral oil, for cooking
- 1 red onion, thinly sliced
Add the garlic and ginger and sweat for 2 minutes whilst stirring
- 2 garlic cloves, finely chopped
- 2 tsp fresh ginger, grated
Add the remaining Creole sauce ingredients, then cook, stirring, for 2 minutes
- 4 tomatoes, diced into 1cm pieces
- 1 red pepper, thinly sliced
- 1/2 lime, juiced
- 25ml of water
- neutral oil, for cooking
Cover with a lid and then reduce the heat so the sauce is at a simmer, and cook for 15 minutes or until thick
Adjust seasoning if necessary
For the pickled mango salad, mix together the red bird’s eye chilli, lime juice and red onion together and leave for 15 minutes to marinade
- 2 red bird's eye chillies , thinly sliced
- 4 limes, juiced
- 1/2 red onion, finely diced
Peel the mangoes and then shave the flesh of the mango so that you have thin strips
Dress the mango strips with the chilli and onion mix, and then mix with the salt and coriander and leave to marinade for 10 minutes
- 1 pinch of salt
- 5 sprigs of fresh coriander, finely chopped
Score the skin of the snapper fillets at 1 cm intervals using a sharp knife, then cut each fillet into two portions
- 2 red snapper fillets, trimmed
Season the fillets on both sides with salt
- 1 pinch of salt
For the marinade, add all ingredients to a blender and pulse so that it forms a chunky purée – it shouldn’t be smooth
- 6 tomatoes, roughly chopped
- 1/2 red onion, roughly chopped
- 1 red pepper, roughly chopped
- 1 small garlic clove
- 2 tsp fresh ginger, grated
- 2 tbsp of thyme leaves
- 100ml of olive oil
- 1/2 tsp salt
- 1 lime, juiced
Use half of the marinade to fully coat the red snapper fillets on both sides. Leave the fish to marinade for 15 minutes
Meanwhile, drain any excess water from the marinade using a sieve set over a bowl
Discard the liquid and set aside the drained marinade
Prepare the BBQ for direct cooking – it shouldn’t be too hot
Start by grilling the fish skin side down. Cook for 8–12 minutes, turning half way through
Divide the remaining marinade between the plates. Place the fish on top of the marinade
Serve the mango salad and warm Creole sauce on the side
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