Course : Fish
Serves: 4
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1/2 pound fish cut into steaks (Haddock -- Marlin, Swordfish)
8 Medium limes juiced
1 Medium scotch bonnet pepper
2 Medium scallions baby
4 cloves garlic crushed
1 cup rice and/or boiled plantains as a complement

Preparation / Directions:

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


Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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