"Creole cooking is typically characterised by the use of indigenous ingredients that are cooked with a base of tomatoes, capsicum and onions. In our household back home, Creole sauce was a quick sauce that could be whipped up to pour over rice or anything for that matter. The following recipe is refined in comparison to what I would make as a kid. In a pinch, if you only have tomato, capsicum and onion, add a bit of garlic, ketchup and water and you can make something tasty. My mum would steam this fish and smother it in Creole sauce, but I switch it up a bit and cook it en-papillote using a banana leaf as the wrapper. Tip: save some sauce to serve with your peas and rice."
The green seasoning here makes enough also for the Bajan roast pork and peas and rice.