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Poached Marinated Fish In Lime - And - Herb Broth
(Blaff)
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| What You Need: |
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4 cups water
˝ cup plus 1 teaspoon strained fresh lime juice
1 tablespoon salt
2 one-pound firm white-flesh fish, each scaled, cleaned and cut crosswise into halves, or 4 eight-ounce fish steaks, each cut about 1 inch thick
˝ cup finely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh hot chilies
2 bay rum berries or leaves (see Glossary)
4 parsley sprigs
˝ teaspoon dried thyme
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| How To Cook: |
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1. Combine 2 cups of the water, ˝ cup of the lime juice and 1 teaspoon of salt in a large, shallow glass or ceramic baking dish, and stir until the salt dissolves completely.
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2. Wash the fish under cold running water and place them in the juice mixture. The liquid should cover the fish completely; add more water if necessary. Let the fish marinate at room temperature for about 1 hour, then drain off and discard the marinade.
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3. Pour the remaining 2 cups of water into a heavy 10-inch skillet and add the onions, garlic, chilies, bay rum berries or leaves, parsley and thyme. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 5 minutes.
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4. Add the fish to the skillet and bring to a boil again. Reduce the heat to the lowest possible point, cover, and simmer for 8 to 10 minutes, or until the fish feels firm when pressed lightly with a finger, or the steaks flake easily when prodded with a fork.
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5. With a slotted spoon, transfer the fish to a deep, heated platter. Add the remaining teaspoon of lime juice to the cooking liquid, and taste for seasoning. Pour the broth over the fish and serve at once.
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NOTE: Any fish with firm white flesh may be used for either the "Blaff" or the Court Bouillon a la Creole. In the islands, these dishes are made with the red snapper familiar to American cooks as well as with more exotic local species.
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