Guadeloupean Lime-Poached White Fish

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A signature dish from the French Caribbean islands, this light and aromatic fish stew gently poaches flaky white fish in a tangy lime and herb court-bouillon. The broth is fragrant with garlic, thyme, scallions, and a whisper of scotch bonnet heat, letting the clean flavor of fresh fish shine through.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 10 gFat
• 2 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 2 gSugar
• 36 gProtein
• 720 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 26 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the court-bouillon

• 6 cups water
• 1 large yellow onion, sliced
• 4 scallions, white and green parts, chopped
• 6 garlic cloves, smashed
• 1 scotch bonnet or habanero pepper, left whole and pierced twice
• 6 sprigs fresh thyme
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 bay leaves
• 1/2 cup fresh lime juice (about 4 limes)
• 1 1/2 tsp kosher salt
• 8 whole black peppercorns

For the fish

• 1 1/2 lbs skinless white fish fillets (red snapper, grouper, or mahi-mahi), cut into 2-inch pieces
• 2 tbsp olive oil
• Steamed white rice, for serving
• Lime wedges and hot sauce, to serve

Directions

1. In a large pot, combine the water, sliced onion, scallions, garlic, scotch bonnet, thyme, parsley, bay leaves, lime juice, salt, and peppercorns. Bring to a rolling boil over high heat, then reduce to a steady simmer and cook for 12 minutes so the broth becomes deeply aromatic.
2. Meanwhile, pat the fish pieces dry with paper towels. The fish must be fully dry so it poaches cleanly rather than watering down the broth.
3. Taste the court-bouillon and adjust salt and lime juice to your liking; it should be brightly citrusy and well seasoned, since the fish will absorb the flavor.
4. Slide the fish pieces into the simmering broth in a single layer. They should be just submerged; if not, add a splash of water. Poach gently without a lid for 5 to 7 minutes, until the fish is opaque and flakes easily when pressed with a spoon.
5. Using a slotted spoon, carefully lift the fish into shallow bowls. Ladle the hot court-bouillon, including some of the cooked aromatics, over and around the fish.
6. Serve immediately over steamed white rice, with extra lime wedges and a bottle of scotch bonnet hot sauce on the side for those who want more heat.
7. Remove the scotch bonnet from the pot before storing any leftover broth, and discard; the fish itself will carry a gentle warmth.

Cook’s Notes

• The whole scotch bonnet infuses the broth with fruity warmth without making it brutally hot; remove it earlier if you want very mild heat, or slit it open for more fire.
• Use the freshest fish you can find; this is a dish where quality really matters because the broth has no heavy sauce to mask anything.
• Traditionally served with white rice to soak up the broth, but it is also delicious with boiled yuca or breadfruit.
• Do not let the court-bouillon boil once the fish goes in, or the delicate flesh will break apart and turn cloudy.
• Leftover broth strained of aromatics makes an excellent base for the next day's seafood soup or as a poaching liquid for shrimp.

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