1 whole fillet of Grey Snapper (approx 750 g). Any fillet of fish would work beautifully with this sauce.
1 quantity Creole Seasoning
1 lemon or lime
salt and pepper
Cut the fillet into the serving size you want, though the smaller you go, the shorter will be your cooking time.
Squeeze over half a lemon or the lime and season with salt and pepper.
Once your sauce is ready, simply place the fillets in the same saucepan and cook them in it for a further 5 to 8 minutes.
I always err on the side of caution when cooking fish as it can become overcooked so very easily. Usually fillets like these require no more than 5 to 8 minutes. In fact once you get everything up and bubbling, just turn it off because its probably already had enough.
This was supper last night, served with plain boiled plantain and “Easy mid-week Okra” Yum!!
Creole Seasoning and Sauce | Sun Temple FoodFebruary 18, 2014 at 6:04 pm
[…] of fish or vegetables. The uses are many. Go ahead….experiment. The photo above shows this creole sauce being used to simmer fillets of Grey […]