Entree: Martinique – Northern Culinary Region – Blaff de Poisson (Poached firm white fish in a citrus-herb seasoned broth)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
18 min
Total
33 min
Ingredients
- 1.5 lb (680 g) firm white fish (about 4 fillets, approx. 6 oz / 170 g each), skin removed
- 6 cups (1.4 L) water or light fish stock
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced (about 0.2 oz / 6 g)
- 4 scallions (green onions), tied into a small bunch (bouquet garni), approx. 4 oz (115 g)
- 2 limes, juiced (about 3 tbsp / 45 ml) and additional lime wedges for serving
- 1 scotch bonnet or habanero pepper, left whole for mild heat, about 0.5 oz (15 g)
- 2 sprigs fresh thyme (about 2 g)
- 1 bay leaf (about 0.1 g)
- 1 tsp (6 g) sea salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil (optional, to sweat onions)
- 1/4 cup (15 g) fresh parsley, chopped
- Cooked white rice or boiled root vegetables for serving
Instructions
1. Rinse the fish fillets and pat dry. Rub fillets lightly with half the lime juice and a pinch of salt; let rest 10 minutes while preparing the broth.
2. In a wide pot, heat the oil over medium heat (if using) and gently sweat the sliced onion and minced garlic until softened, about 4 minutes.
3. Add the water or fish stock, the tied scallions, thyme sprigs, bay leaf, whole scotch bonnet, remaining lime juice, salt and pepper. Bring to a gentle simmer and cook 8–10 minutes to allow flavors to infuse.
4. Reduce heat so broth is barely simmering. Slide the marinated fish fillets into the broth in a single layer; cover and poach gently until opaque and just cooked through, 6–8 minutes depending on thickness.
5. Use a slotted spoon to transfer fillets to a warm serving dish. Optionally strain the broth and return to the pot; adjust seasoning with salt and pepper.
6. Pour a ladle of hot citrus-herb broth over each fillet, sprinkle with chopped parsley and serve immediately with cooked rice or boiled root vegetables and lime wedges.
