Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fish cut into steaks (Haddock -- Marlin, Swordfish,
etc.)
juice of 8 limes
1 scotch bonnet pepper
2 baby scallions
4 cloves crushed garlic
-- (rice and/or boiled
plantains as a complement) |
Preparation:
Chop scallions. Place in bowl or plastic storage container with lime juice,
scotch bonnet pepper (cut in half if you want the dish to be spicy), and the
garlic. Marinate the fish in the refrigerator until you are ready to cook
it (1
to 24 hours). To prepare fish, heat vegetable oil in a skillet. Brown the
fish
on both sides. Then add the marinade and simmer covered until fish is cooked
(8-15 minutes depending on thickness of steaks). Add water to make more
broth,
if desired. Serve over rice. Excellent with boiled green or yellow
plantains.
Notes: Blaff is a common way to prepare fish in Martinique. The lime juice
helps to preserve the fish and lends a tangy, sweet flavor. Sometimes white
vinegar is substituted for a portion of the lime juice for folks who don't
like
the lime tast |