Blaff is a way a preparing fish that is popular in the Caribbean, especially on the island of Martinique. Fish is marinated in lime juice, garlic and hot peppers and is then poached in the marinade.
Some say the name comes from the sound the fish makes as you plop it in the simmering broth. Others say it comes from a mispronunciation of the word “broth” itself.
Blaff
Course: Fish and SeafoodCuisine: Caribbean, Jamaica, Martinique4
servingsBlaff is a way a preparing fish that is popular in the Caribbean, especially on the island of Martinique. Fish is marinated in lime juice, garlic and hot peppers and is then poached in the marinade.
Ingredients
Fish fillets or steaks — 2 pounds
Water — 4 cups
Lime juice — 1/2 cup
Scallions, chopped — 4
Scotch bonnet or other hot chile pepper, minced — 1 or 2
Garlic, minced — 3 or 4 cloves
Salt — 1 teaspoon
Directions
- Add the fish, 2 cups of the water and the remaining ingredients to a large non-reactive bowl. Cover and let the fish marinate in the refrigerator for at least an hour, preferably overnight.
- Remove the fish from the marinade and set aside. Add the marinade and the remaining 2 cups of water to a large pot and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 5 minutes.
- Add the fish to the simmering broth and simmer for another 10 minutes, or until the fish is cooked through and flakes easily.
- Adjust seasoning to taste and serve in bowls with lime wedges. Goes well over rice and with boiled plantains as a side dish.
Blaff Notes and Variations
- Add chopped fresh parsley, fresh or dried thyme and allspice berries to the marinade if you like.
- Substitute vinegar or lemon juice for the lime juice.
- Cubed pork is sometimes substituted for the fish. Simmer the pork until it is tender, 30 minutes or so.
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