Recipe courtesy of Alfredo N Ayala

Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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2 tablespoons achiote oil

2 tablespoons onions, finely chopped

3 tablespoons red and green peppers, finely chopped

1 small tomato, peeled, seeded, and chopped

2 sweet chile peppers (Serrano or Anaheim), finely chopped

2 cloves garlic, finely chopped

2 sprigs fresh cilantro, plus extra sprigs, for garnish

1 bay leaf

Salt and pepper

4 cups fresh corn, cut from cobs

1 cup fish stock

1/2 cup evaporated milk

2 teaspoons cornstarch

1 tablespoon water

1 tablespoon butter, softened

2 pounds fresh red snapper fillet, cut into 4 pieces

4 tablespoons olive oil

Lightly toasted and crushed coriander seeds, for garnish


  1. In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
  2. Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
  3. Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
  4. Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.