Entree: Saint Martin (French part) – Blaff de Poisson (Creole citrus- and herb-scented poached fish in a clear, spiced broth)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
20 min
Additional
15 min
Total
40 min
Ingredients
- 1.5 lb (680 g) firm white fish fillets (snapper, grouper, or similar), cut into 4 portions
- 1/3 cup (80 ml) fresh lime juice (about 3–4 limes)
- 1/4 cup (60 ml) fresh lemon juice (about 1 lemon)
- 3 cups (720 ml) water or light fish stock
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 4 scallions (green onions), trimmed and chopped, approx. 2 oz (60 g)
- 1 medium tomato, diced, approx. 5 oz (140 g)
- 3 garlic cloves, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, peeled and minced
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) fresh thyme leaves or 2 sprigs thyme
- 2 tbsp (8 g) fresh parsley, chopped
- 1 whole Scotch bonnet or habanero pepper, pierced (approx. 20 g) — leave whole for mild heat or split for more
- 2 whole cloves (optional)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground allspice (optional)
- 2 tbsp (30 ml) chopped fresh cilantro (optional, for garnish)
Instructions
1. Rinse fish portions and pat dry; place in a shallow bowl and toss with lime and lemon juice and 1/2 tsp salt. Let marinate 10–15 minutes in the refrigerator, then drain and reserve the citrus marinade.
2. Heat vegetable oil in a medium pot over medium heat. Add sliced onion and scallions and sauté until softened, 4–5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Add water or fish stock, reserved citrus marinade, tomato, thyme, parsley, whole scotch bonnet pepper, cloves, allspice (if using), remaining 1/2 tsp salt, and black pepper. Bring to a gentle simmer and cook 8–10 minutes to let flavors meld.
4. Reduce heat to low so the broth is barely simmering. Gently add fish portions to the pot, cover, and poach until fish is opaque and flakes easily, 6–8 minutes depending on thickness.
5. Carefully remove the whole pepper and cloves (if desired). Taste the broth and adjust seasoning with salt, pepper, or a splash more lime juice.
6. Serve the poached fish with generous ladles of the hot broth, garnished with chopped cilantro if using, alongside steamed white rice or fried plantains.
