Creole sauces of tomato, onion, sweet and hot peppers, celery and garlic sautéed in oil are popular on seafood, poultry and vegetables from Haiti to New Orleans.
Only the proportions — and the amount of hot peppers — varies.
This sauce can be used with other fish, but red snapper fillets are popular.
Six 6-oz. red snapper fillets
¼-cup olive oil
2 ribs celery, sliced crosswise into narrow pieces
1 green bell pepper, halved, seeded and sliced lengthwise into narrow strips
1 red green pepper, ditto
1 small hot pepper, seeded and finely diced
1 large onion, peeled and sliced
4 cloves garlic, peeled and sliced thinly
½-teaspoon dried thyme leaves
1 14-oz. can tomatoes (or equivalent in ripe tomatoes)
½-cup white wine
Dash hot sauce
Salt and pepper to taste
Limes to garnish
Sauté the celery and peppers in oil for 3 minutes, then add onions and garlic and stir until onions are translucent.
Add thyme, tomatoes and wine and simmer for 20 minutes.
The mixture should remain liquid; if necessary, add water.
Add fish fillets and poach for ten minutes.
Arrowroot in water can be added to thicken the sauce.
Serve with lime wedges and hot sauce (or fresh hot pepper)—islanders use vast amounts.
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