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Poisson Creole or Creole Fish

Poisson Creole or Creole Fish is another version of the Haitian dish Poisson Gros Sel. There are many ways of cooking the fish and most of the spices are always the same.
5 from 1 vote
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Recipe Index
Servings 2
Calories 642 kcal


  • 1 red snapper about ½ – 1 pound, whole or cut in half
  • 1 lemon or lime
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2-3 crushed garlic cloves depending on size
  • 1 tablespoon chopped parsley
  • 2 thyme sprigs
  • 1 large tomato seeded and chopped
  • 1 medium onion chopped
  • Hot pepper to taste or habanero or scotch bonnet hot sauce
  • ¾ to 1 cup warm water
  • Salt and pepper to taste


  • Take lime or lemon and cut in 2 halves. With one half clean the fish by rubbing while squeezing the juice inside and out. Rinse under cold water, pat dry and place in a shallow dish. Reserve the juice of the other half of lime or lemon. Season the fish inside and out with salt and pepper. Add the garlic, parsley, thyme and onion, (chop hot pepper finely if using or add a couple of drops or hot sauce) cover and let marinate for 30 minutes or more.
  • Remove spices from fish. Heat the oil in a large pan, add tomato paste and let it cook while stirring until it is almost incorporated with the oil. Add chopped tomato and continue to stir until you notice that the pieces are slightly wilting. Add the spices from the marinade and let cook with the tomato mixture for about 1 -2 minutes. Gently placed the fish on the tomato mixture. Once it starts to cook add the lemon or lime juice around the fish. Gradually add the water while alternately basting the fish with the sauce. Season with salt and pepper to taste and continue to baste until all the water has been added. Turn the fish once to cook on the other side – turning it more than once will cause the flesh to break if cooking whole or in pieces. Continue to baste for about 1 – 2 minutes. Cover the fish and let simmer for about 5 – 10 minutes on low heat depending on size and thickness of fish. Uncover and baste until you have noticed that the fish completely cooked. Remove from pan and serve hot.


Use a large pan to accommodate basting.


Serving: 2gramsCalories: 642kcalCarbohydrates: 17gProtein: 95gFat: 20gSaturated Fat: 3gCholesterol: 167mgSodium: 427mgFiber: 4gSugar: 7g

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword cod fish, fish recipes, red snapper, seafood recipes
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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