A signature dish in Martinique is grilled snapper and Creole sauce. Like Jamaica, St. Lucia, and Barbados, seafood is a prominent feature, and you can get some of the best on any Caribbean island.
Here’s a brief introduction to this meal.
The Culinary Scene Is Influenced By Multiple Cultures
Martinique is a French territory, so of course there’s plenty of French influence. However, the food also draws from indigenous and African cultures. There’s even some Spanish influence since they arrived before the French took over.
There are a few different recipes for the Creole sauce. One calls for fresh tomatoes, onion, bouquet garni, salt, pepper, and coconut oil.
AZ Martinique has a different take. For the sauce, it recommends chives, garlic, onion, limes, thyme, parsley, and salt and pepper. A truncated version of preparing the sauce is as follows:
- Slice the chives, then cut the peppers and garlic (after peeling it)
- Chop the onion, parsley, and thyme.
- Squeeze the lemon juice and add them to the other ingredients.
- Add salt, pepper, hot water, and oil. Mix everything together well.
As for the fish, you can use a whole one or a fillet. Use olive oil, crushed chilies, garlic paste, ginger paste, lime juice, soy sauce, and tomato sauce.
Other signature dishes in Martinique include Boudin (a blood sausage), Chatrou (octopus), and for something grab-and-go, try Accras de Moure, which are saltfish fritters.
