Creole Sauce
We recently spent a week in Aruba and stumbled across a great addition to our fish grilling efforts…Creole Sauce.
Aruba is very much a Creole Nation and within a day of arriving back on our shores, we bought some Wahoo and worked up a FANTASTIC Creole sauce.
We stayed at the Ritz Carlton while on the island, and while it’s a five-star resort, the food (what little we ate there) was three-star. So we often ventured into the community for better fare and fell in love with the Creole sauce served with and on the local fish.
A day after getting home we created this. And it’s GREAT. We just happened to have all the stuff in house, so other than buying the fish we didn’t have to go to the store.
We grilled the Wahoo, coated with olive oil (those who don’t think you can grill with olive oil are largely idiots) and a little Tony’s.
To serve, put the fish on a plate and pour the sauce on top. We had this with our Italian veggies, and when the sauce mixed with the veggies…magic happened. Wow.
2 tablespoons olive oil
1/2 cup chopped onions
1 chopped celery stlak
1/4 cup mini peppers (red and yellow)
Freshly ground black pepper
1 tablespoons chopped garlic
1 can of fire roasted diced tomatoes (any kind of tomato will do, we always keep a few cans of diced around)
1/4 cup chopped basil leaves (I used a tablespoon of dry so I didn’t have to go out into the garden at night)
1/2 tablespoon chopped oregano
1/2 teaspoon dry thyme
Cayenne to flavor, we used about a teaspoon
1 teaspoon Worcestershire sauce
1 cup chicken stock
1/2 cup chopped green onions (I didn’t have any, so I skipped this)
2 tablespoons butter, at room temperature
Directions
In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 20 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.