Grilled Fish With Creole Sauce | Cooksmart | Sanjeev Kapoor Khazana

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based option; canned fish is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola oil is less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a similar flavor profile.

cayenne pepper

💰Cheaper: red pepper flakes

Red pepper flakes are often more accessible.

Preheat oven to 180 degrees Celsius.

Make the first marinade by chopping cucumber, red chili, and thyme together.

In a separate bowl, mix grated onion, fresh tomatoes, ginger-garlic paste, salt, black pepper, and lime juice to create the second marinade.

Make slits on both sides of the fish and apply the first marinade, then the second marinade.

Place the fish on a baking tray and cover with aluminum foil.

Grill in the oven for 20 minutes, then remove the foil and grill for an additional 5 minutes.

For the Creole sauce, heat olive oil in a non-stick pan and add onion and thyme stems; sauté until soft.

Add chopped tomatoes and all three colors of bell peppers; sauté.

Add chopped cucumber, ginger-garlic, fresh red and green chilies, salt, and black pepper; mix well.

Stir in lime juice, water, and chopped green onions; mix until combined.

Serve the grilled fish topped with the Creole sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens