Blaff - Poached White Fish with Lime Recipe
Blaff - Poached White Fish with Lime
Flavors of Martinique
Total time: 1hr to 2hr

Prep. time: 10 minutes
Cooking time: 1 hour

Difficulty: Easy
Chef's Note

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.

For 2 servings

- 1 liter (4 cups) water
- 135 ml (1/2 cup + 1 tbsp.) lime juice
- 1 kg (2 1/4 lb.) firm-fleshed white fish (such as Sea Bream)
- 125 ml (1/2 cup) minced onion
- 1 clove of garlic, minced
- 1 tsp. fresh chili, minced
- 2 bay rum leaves
- or 2 allspice berries
- 4 bunches of parsley
- 1 tbsp. thyme
- 1 tbsp. sea salt
- Freshly ground pepper
  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.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up