Bahamian Fish Creole Sauce

Chef Martin Liz- Island Jane Magaizne


  • 2 cloves of garlic rough chopped
  • 5 springs of thyme fresh picked
  • 1 medium sized yellow onion large diced
  • 1/2 red peper medium diced
  • 1/2 yellow pepper medium diced
  • 1/2 green pepper medium diced
  • 3 large ripe tomato large diced
  • 1/2 Scotch bonnet pepper chopped (use sparingly if you do not like spicy)
  • Salt
  • Fresh ground pepper
  • Extra virgin olive oil
  • 1/2 Khalik Beer


• In a sauce pan on medium high heat add 1 teaspoon of olive oil and simmer garlic until it blooms and becomes very fragrant.

• At that time, add your onions and sauté until the edges become soft and translucent in color.

• Then add all of your peppers and continue to cook until all veggies are soft.

• Next, add the tomatoes along with ½ Kahlik Bahamian Beer and season with salt and fresh ground pepper.

• While your sauce simmers for 8 minutes or so, drink the remaining other ½ beer, and feel free to have another if need be.

• Add fresh thyme and Habanero

• Serve with any type of grilled, baked, fried or poached fish!

Chef Martin Liz is as “CUZZIE” as they come, multiple generation native, Key West Conch. Chef Martin is Owner and Operator of Key West Personal Chef, Key West Premier Catering and Personal Chef Service. Key West Personal Chef services in your home, vacation rental, bungalow, or yacht. Chef Martin can cook your catch with true authentic local flair or create a customized menu for you, and your guest for your special occasion.
Chef Martin is also partners with restaurantor Bobby Mongelli at the Lost Kitchen Supper Club. The Lost Kitchen Supper Club is a social club with a traditional dining experience. Savor an exquisite meal among old friends — and as you break bread making new friends in a reinvented style of dining.
Chef Martin makes an amazing array of truly unique, Key West and Caribbean delicacies, utilizing local seafood and exotic, indigenous flora and fauna.
His natural creativity, coupled with classical training and a desire to preserve the largely lost, culinary traditions of his heritage, meld an exotic mix of Cuban, Asian, Afro-Caribbean and French-West Indies with tastes that are exclusively, undeniably, Key West.

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