Grilled Red Snapper with Rougail Sauce Recipe
Grilled Red Snapper with Rougail Sauce
Flavors of the Seychelles
Total time: 15 to 30 minutes

Preparation time: 5 minutes
Cooking time: Under 30 minutes

Difficulty: Easy
Chef's Note

Grilled red snapper is one of the glories of the Seychelles. You can sample it at the Café des Iles in Paris.

The recipe below can also be prepared with any white-fleshed fish that is easily available to you.

Serve the grilled fish with the rougail sauce, Creole rice, vegetable pickles (achards) and chutney.

For each serving

- 1 nice portion of fresh fish
- Sunflower oil
- Salt, pepper, fresh grated ginger

Rougail sauce
- 1 glass of white wine (or half water, half wine)
- Fresh tomatoes, puréed
- 1 large onion, finely chopped
- 3 cloves of garlic
- Finely grated fresh ginger
- Fresh herbs: chopped cilantro and parsley
- Salt, pepper, chili pepper
- Sunflower oil



  1. Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.
  2. Pour the fresh tomato purée over the spice mixture.
  3. Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili.
  4. Finish the sauce by adding a mixture of freshly chopped herbs before serving.


  1. Season the snapper fillet with salt, pepper and grated ginger.
  2. Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife.
  3. Finish the sauce by adding the fresh herbs just before serving.
More recipe ideas

Collaboration : Air Seychelles

The recipe above was created by Seychelles chef Renald Issac of the Café des Îles, 111 rue Monge, 75005 Paris

Photos: Patrick Hamon

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