Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

  • About

A poached, marinated fish recipe from Martinique and Guadeloupe, served with rice.


  • 4 whole, snapper, tilapia, sea bream or similar fish, scaled and gutted
  • 1 lime,


Place the fish in a bowl with half the lime juice, half the water and half the salt. Marinate for about 1 hour.

Drain and discard the marinade. Pour the remaining water into a saucepan and add the onion, garlic, hot pepper sauce, bay leaves, thyme and allspice. Bring to the boil and simmer for 5 minutes. Add the fish, cover and simmer for 5 minutes or until fish is cooked. Add the remai