Entree: Saint Barthélemy – Blaff de Poisson (Poached Creole fish cooked in a bright spiced citrus-herb broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each (about 1 1/2 lb / 680 g total)
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 3 scallions, white and green parts, roughly chopped (about 3 oz / 85 g)
- 1 green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 small Scotch bonnet or habanero pepper, whole, pierced (optional for heat)
- 4 sprigs fresh thyme
- 1/4 cup (15 g) fresh parsley, chopped
- 1/2 cup (120 ml) fresh lime juice (about 3–4 limes)
- 2 cups (480 ml) fish stock or water
- 1 bouillon cube (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) ground allspice (optional, for Creole aroma)
- 2 tbsp (30 ml) chopped fresh cilantro (optional)
- Lime wedges, for serving

Instructions

1. Pat the fish fillets dry and season both sides with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) black pepper; set aside.
2. In a large shallow skillet or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion, garlic, scallions, and bell pepper and sauté until softened and fragrant, about 5 minutes.
3. Add the pierced Scotch bonnet, thyme sprigs, parsley, and ground allspice; cook 1 minute more to release aromatics.
4. Pour in the lime juice and fish stock (and crumble in the bouillon cube if using). Bring the broth to a gentle simmer and adjust seasoning with the remaining salt and pepper.
5. Reduce heat to low. Nestle the fish fillets into the simmering broth in a single layer. Cover and poach gently until the fish is just opaque and flakes easily, 6–8 minutes depending on thickness.
6. Remove the lid, carefully transfer fillets to a warmed platter, and discard the Scotch bonnet and thyme sprigs. Increase the heat and reduce the broth slightly for 2–3 minutes if you prefer a more concentrated sauce.
7. Spoon the hot broth and vegetables over the fish, garnish with chopped cilantro if using, and serve immediately with lime wedges and white rice or crusty bread.