📝 About This Recipe
Transport your senses to the sun-drenched shores of Martinique and Guadeloupe with this quintessential French Antillean classic. This dish features delicate white fish gently poached in a vibrant, citrus-infused 'court-bouillon' that balances the heat of habanero with the brightness of lime and fresh herbs. It is a masterclass in Creole elegance, offering a light yet deeply flavorful experience that celebrates the bounty of the Caribbean Sea.
🥗 Ingredients
The Fish and Marinade
- 1.5 pounds Firm white fish fillets (Snapper, Grouper, or Mahi-Mahi) (cut into 4 equal portions)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 Garlic cloves (minced into a paste)
- 1/2 teaspoon Salt and Black Pepper (to taste)
The Aromatic Base
- 2 tablespoons Vegetable oil (neutral oil like canola or grapeseed)
- 1 medium Yellow onion (finely diced)
- 3 stalks Scallions (Cives) (white and light green parts, chopped)
- 3 Garlic cloves (sliced thinly)
- 4 sprigs Fresh Thyme (leaves removed from woody stems)
- 2 tablespoons Parsley (freshly chopped)
The Poaching Liquid
- 2 cups Water (can substitute with light fish stock)
- 1 large Tomato (seeded and finely diced)
- 1 whole Scotch Bonnet or Habanero pepper (kept whole to control heat)
- 3 Allspice berries (crushed slightly)
- 1 tablespoon Lime juice (added at the end for brightness)
- 1 tablespoon Butter (cold, to finish the sauce)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels. Rub them with the 2 tablespoons of lime juice, minced garlic, salt, and pepper. Let them marinate at room temperature for 15 minutes while you prepare the base.
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2
In a large, wide sauté pan or shallow pot, heat the vegetable oil over medium heat.
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3
Add the diced onions and scallions to the pan. Sauté for 4-5 minutes until the onions are translucent and fragrant, but not browned.
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4
Stir in the sliced garlic, thyme, and crushed allspice berries. Cook for another 60 seconds until the garlic aroma fills the kitchen.
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5
Add the diced tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
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6
Pour in the 2 cups of water (or stock). Place the whole Scotch Bonnet pepper into the liquid. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
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7
Taste the broth. It should be aromatic and savory. If you want more heat, gently pierce the skin of the chili pepper with a fork; otherwise, leave it whole.
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8
Carefully nestle the marinated fish fillets into the simmering liquid. The liquid should come about halfway up the sides of the fish.
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9
Cover the pan with a tight-fitting lid. Poach the fish for 6-8 minutes, depending on thickness. The fish is done when it is opaque throughout and flakes easily with a fork.
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10
Using a slotted spatula, carefully remove the fish fillets and place them onto a warm serving platter or individual shallow bowls.
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11
Remove the Scotch Bonnet pepper and the thyme sprigs from the pan and discard.
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12
Turn the heat to medium-high and whisk in the final tablespoon of lime juice and the cold butter. The butter will slightly thicken and gloss the sauce. Stir in the fresh parsley.
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13
Spoon the aromatic broth and vegetables generously over the fish and serve immediately.
💡 Chef's Tips
Use the freshest fish possible; Snapper is the traditional choice for its sweet, firm flesh. Be very careful not to burst the Scotch Bonnet pepper while cooking if you prefer a mild dish; the skin provides flavor, but the seeds provide the fire. If the sauce feels too thin, you can simmer the broth for a few extra minutes after removing the fish to reduce it slightly. Always use fresh lime juice; bottled juice lacks the essential oils needed to cut through the richness of the fish. Don't skip the marinating step—it seasons the fish to the bone rather than just flavoring the surface.
🍽️ Serving Suggestions
Serve alongside 'Riz au Thon' (Rice with Thyme) or simple white basmati rice to soak up the broth. Pair with boiled green bananas or yams for a truly authentic Antillean starch accompaniment. A side of Avocado salad with a light vinaigrette provides a creamy contrast to the zesty broth. Enjoy with a chilled glass of dry Rosé or a traditional Ti' Punch (rum, lime, and cane syrup). Offer extra lime wedges and a side of Piment de la Martinique (hot sauce) for those who want more zing.