Blaff of fish

Fish Recipe MartiniqueFish Recipe Martinique
©Fish Recipe Martinique|Shutterstock
Preparation50 minutes
Cooking30 minutes



For 4 people

  • 1 kg of mixed white flesh fish (coulirous, ti-yeux, balaous, snapper)
  • 4 limes
  • 4 cloves of garlic
  • 1 Indian wood leaf
  • 1 small red pepper
  • 1 yellow onion
  • 3 country onions (cives)
  • salt
  • pepper


  1. Scale, gut and wash the fish. Leave them whole or cut them into thick slices according to their size.
  2. Rub them with a little lime then put them in a shallow dish with the juice of 3 lemons, a crushed clove of garlic, crushed indian wood leaf, stemmed, seeded and chopped chili, salt and pepper.
  3. Complete with a little water to cover them completely. Let marinate in a cool place for 2 hours.
  4. Prepare a court-bouillon in a pot: 1.5L of water with the minced onion, chopped country onions, 2 crushed cloves of garlic, the bouquet garni, salt and pepper.
  5. Bring to a simmer. Dip the drained fish into the blaff, starting with the largest pieces.
  6. Bring back to a boil and cook for 5 to 10 min depending on size.
  7. Remove the fish as they are cooked and keep warm. Arrange the fish in a large shallow dish.
  8. Remove the bouquet garni then add the last clove of garlic crushed in the oil with the lime juice and parsley. Dissolve well in the court bouillon and pour over the fish.
  9. Serve with boiled country vegetables (yams, breadfruit) and white rice.

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