Prep. time: 10 minutes
Cooking time: 1 hour

In Martinique, the local catch of the day is used in this recipe, whether mahi mahi, grouper, etc.

Blaff can be served with rice for a more substantial meal.
 

1. wash the fish in cold water; cut in half lengthwise;
2. combine 500 ml (2 cups) water, 125 ml (1/2 cup) lime juice and the salt in a bowl;
3. marinate the fish in this mixture for one hour at room temperature; drain and pat dry;
4. place 500 ml (2 cups) water in a saucepan; add the onion, garlic, chili, bay rum leaves, parsley and thyme; bring to a boil and simmer for 5 minutes;
5. add the fish; return the liquid to a boil; cover, reduce the heat and simmer for 8 to 10 minutes;
6. remove the fish and place on deep serving plates;
7. add the remaining 10 ml (2 tsp.) lime juice to the liquid; correct the seasoning and pour over the fish.