Kingfish Creole

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Creole-style dishes are usually stewed or braised and feature a tomato-based sauce. The kingfish’s hearty flesh makes it ideal for this type of cooking.


  • 2 tablespoons canola oil
  • 4 (6-ounce each) kingfish steaks
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 (16-ounce) can stewed chopped tomatoes
  • 1 tablespoon green seasoning
  • ½ teaspoon hot pepper sauce, or to taste
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon coarse salt
  • Freshly ground black pepper to taste


  1. Heat the oil in a large, deep frying pan. Add the fish and brown on one side, about 4 to 5 minutes. Turn and brown on the other side. Remove and drain on paper towels.
  2. Place the onion slices in the frying pan and sauté until soft. Add the garlic and cook for 1 minute more. Stir in the remaining ingredients. Cook for 1 to 2 minutes, and then reduce the heat to low.
  3. Return the fish to the pan and spoon the sauce over it. Cover tightly and simmer over low heat for 15 to 20 minutes. The fish should flake easily. Serve with rice.