Poisson en Blaff

Poached Fish

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

One theory of the term blaff is that when a freshly caught fish is thrown into the poaching liquid it makes the sound ‘blaff’. Unprovable as a linguistic theory, but very plausible. This is one of the most characteristic dishes of the French islands.


  • 7 tablespoons lime juice
  • 1 fresh hot red pepper, pounded
  • 3 cloves


In a large, shallow dish combine 6 tablespoons of the lime juice, the pounded pepper, 3 cloves of crushed garlic, salt, and water. Add the fish and a little more water, if necessary, to cover. Marinate fo