Apparently there is some debate if creole sauce is authentically Caribbean. It's a fusion sauce for sure. It mixed French and African traditions with foods available in the region. But, in all fairness, what really is authentic? So much of the food eaten in many parts of the world aren't "authentic" but brought by other peoples as they came to or through the area. Think Italy. Pasta is from China. Tomatoes are new world.
I saw this on several sites for Antigua & Barbuda so, obviously the people who live there eat it. If that doesn't make it authentic, I don't know what does!
Mahi Mahi in Creole Sauce
- 2 T EVOO
- 1 green bell pepper, chopped1 onion, finely diced
- 3 roma tomatoes, peeled and diced
- 2 T minced garlic
- 1 T peri peri sauce (or diced hot pepper instead)
- 2 scallions
- 4 T finely chopped fresh parsley
- 1/2 t cinnamon
- 2 T lemon juice
- 4 salmon fillets
- Sprinkle salt, pepper and the lemon juice on the mahi mahi filets.
- Saute the green peppers and onions for about 8 minutes.
- Add in the diced tomatoes, garlic, hot pepper, scallions. Simmer for about 25 minutes with the lid mostly covering the pot.
- Remove the lid and the bay leaf.
- Saute the fish in some olive oil 3 minutes per side.
- Serve sauce on top of the fish.