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French Caribbean Creole Sauce For Fish And Grilled Meats.

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12 Responses to “French Caribbean Creole Sauce For Fish And Grilled Meats.”

  1. Cal D says:

    I made this sauce tonight for dinner. The only thing I changed about it was that I added cilantro as well. We ate it over fried fish and white rice. It was delicious and I will definitely be cooking this for future dishes!

  2. Richard says:

    I have made this twice now when cooking for family and friends and both times it has been a show stopper. So simple to make yet super delicious.

  3. Karen Gianni says:

    You guys really like the heat! This looks tasty and I hope to try it soon.

  4. Caitlin says:

    I make this nearly every week, love it !

  5. Ian says:

    Never mind the negative comments. You’re doing it right! People can complain all they want about “authenticity”, but what matters in the end is how the food tastes. And your food tastes GOOD.

  6. Sas says:

    Can I put this sauce over white rice ? And eat it with chicken

  7. ~T says:

    Very similar to New Orleans version

  8. nicky says:

    this is pretty authentic i'm haitian and tomato paste is a staple for all of our creole sauces. We never use Worcestershire sauce or chicken stock though.

    you should try to do more haitian dishes our cuisine is very unique from the rest of the other islands and is extremley good

  9. celia says:

    This is a wonderful sauce for fish and also I like to add a little white wine and some cream to it, then put it in the blender and make a smoothe cream. Very nice with shrimps and other sea foods.

  10. Chantelle says:

    This looks fantastic. I can't wait to try it!

  11. Layla says:

    At last!!!!! Thank you for this recipe Chris. I have always loved this sauce, but didn't know how to prepare it. Love yr recipeees.

  12. jacintha fleming says:

    Do you have the recipe for greio it's a dish from Hati but i like the Matniquean version can u Trinidadian version

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