To Have and Have Not: Blaff de Poisson (Martinican Lime-Poached Fish)

Serves 4

4 6-ounce red snapper fillets or steaks (or swordfish, sea bream, haddock, or other firm white fish) or whole fish scaled & cleaned w/head on)

1/2 cup lime juice (from 4 limes)

2 cloves garlic, minced

1 scotch bonnet or habanero chile, seeded and thinly sliced

2 allspice berries, crushed

1/2 cup shallots, thinly sliced

2 scallions, chopped

2 allspice berries, whole

1 1/2 teaspoons sea salt

1 bouquet garni (a spring of thyme, sprig of parsley, and one bay leaf wrapped & tied in cheesecloth)

4 cups water, divided by half

Wash the fish under cold water and put in nonreactive bowl. Add lime juice, garlic, chile, and the 2 crushed allspice berries. Cover with 2 cups of water. Let marinate in refrigerator for 1-2 hours.

When ready, remove fish from marinade. RESERVE MARINADE.

Bring to boil the marinade along with 2 cups of water, the shallots and scallions, the 2 whole allspice berries, salt, and the bouquet garni. When it reaches boiling add the fish, reduce heat to a simmer and cook for about 10 minutes or until fish is cooked. Remove from heat. Adjust seasoning to taste.

Remove fish and place on platter or large bowl and ladle some of the liquid over it. Serve.

Original Post Found here: http://chef-du-cinema.blogspot.com/2012/02/tv-bites-to-have-and-have-not.html

All original content © Copyright 2010-12 by Ron Deutsch. Permission required for any republishing.