It’s been far too long since my last post! I was on vacation in St. Lucia, West Indies with no access to internet, tv, reality etc. While I was there I found an abundance of inspiration for new recipes. The food in St. Lucia was delicious… I loved anything Creole, anything jerk, the fresh banana’s and the Indian coconut curries – made with fresh local coconut! In my best efforts to keep the holiday vibe alive in my house, I’m going to be attempting to re-create some of the amazing food…Paleo-style. This first recipe is a basic tomato creole sauce that I used to bake Halibut in. Creole cooking is influenced by many different cultures so you’ll find different takes on it – this tomato based recipe is really easy and adds a lot of flavour to your plain old fish. You could use any white fish – in St. Lucia I had this served with fresh King fish and Blue Marlin.
Ingredients (serves 4)
– 4 pieces of white fish – I used wild Halibut
– 1 onion – chopped
– 5 cloves of garlic – chopped
– 1 red pepper – chopped
– 1 green pepper – chopped
– 2 tomatoes – skin removed, chopped – if you’re short on time, i’m sure you could leave the skin on
– 1 C chicken stock
– 1 Tbsp white wine vinegar
– 1 tsp red chili paste
– juice of 1/2 a lime
– 4 Tbsp olive oil
- Pre-heat oven to 350
- In a large skillet, heat olive oil. Add onion, garlic and peppers. Saute for about 4 min – until softened.
- Add the tomatoes and saute for another 2 min.
- Add the chicken stock and simmer for about 10 min or until it’s reduced
- Add the vinegar, lime juice and red chili pepper. Mix around and remove from heat.
- In a casserole dish, place the fish skin-side down. Pour the sauce over the fish.
- Bake in the oven for ~15 min or until cooked through