Martinique Citrus and Allspice Poached White Fish

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Blaff is the signature fisherman's dish of Martinique and Guadeloupe — pristine white fillets poached in a fragrant, tangy court-bouillon seasoned with scotch bonnet, allspice, thyme, and fresh lime. The broth stays clear and light so the sweet flavor of the fish shines through, and the whole pot lands on the table in well under an hour.

Nutrition Facts

Per serving (estimated)

• 250 kcalCalories
• 4 gFat
• 1 gSaturated Fat
• 7 gCarbs
• 1 gFiber
• 2 gSugar
• 38 gProtein
• 720 mgSodium
• 760 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the court-bouillon

• 4 cups cold water
• 1/2 cup distilled white vinegar
• 1/4 cup fresh lime juice (about 2 limes)
• 1 medium yellow onion, thinly sliced
• 6 garlic cloves, smashed
• 4 scallions, trimmed and lightly crushed
• 1 whole scotch bonnet pepper, pierced with a knife
• 1 tablespoon whole allspice berries, lightly crushed
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns

For the fish

• 4 skinless white fish fillets, 6 oz each (red snapper, grouper, or mahi-mahi)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 scallions, thinly sliced on the diagonal
• Lime wedges, for serving
• Steamed white rice, sliced avocado, or boiled yuca, to serve

Directions

1. Combine all the court-bouillon ingredients in a wide, non-reactive pot. Bring to a brisk boil over high heat, then reduce to a gentle simmer and cook uncovered for 12 to 15 minutes so the aromatics infuse the liquid.
2. Taste the broth — it should be noticeably tangy, herbal, and warmly perfumed with allspice. Adjust the salt or add another squeeze of lime if you want it brighter.
3. Drop the heat so the liquid barely trembles (around 180°F). Slip the fish fillets into the broth in a single layer, being careful not to crowd them.
4. Poach gently for 6 to 8 minutes, spooning the hot broth over the fillets every minute or so, until the flesh turns opaque and flakes easily when tested at the thickest part with a fork.
5. Carefully lift the fillets from the pot with a wide slotted spatula and arrange them in warmed shallow bowls. Tuck a slice of onion, a thyme sprig, and a piece of scotch bonnet next to each piece.
6. Ladle about 1 cup of the strained or unstrained broth over each portion so the aromatics float around the fish. Scatter the chopped parsley and sliced scallions on top.
7. Serve immediately with steamed white rice, slices of ripe avocado, boiled yuca, or crusty bread, and extra lime wedges for squeezing.

Cook’s Notes

• Use the freshest fish you can find — Martinican blaff is built to showcase pristine seafood, so ask the fishmonger for what's just come off the boat.
• Never let the broth boil once the fish goes in. A true blaff poaches at a bare tremble so the flesh stays silky and the liquid stays crystal clear.
• The scotch bonnet delivers a perfumed warmth more than sharp heat. Leave it whole and pull it out after 5 minutes for a milder broth, or split it and leave the seeds for a real kick.
• Always taste the court-bouillon before adding the fish — Martinique cooks balance salt, acid, and aromatics so the final poaching liquid is bright enough to drink like a broth.
• Strain and refrigerate any leftover broth for up to 2 days; it makes a wonderful base for a quick fish soup or for poaching shrimp the next day.

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