Blaff
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | 1 pound firm white fish scaled, cleaned & cut lengthwise in halves OR ... |
| 4 | eaches | 10 oz fish steaks, about 1\" thick |
| 5 | cups | Water |
| 1 | Lime, juice of | |
| 2 | teaspoons | Salt |
| ⅔ | cup | Minced scallions |
| 4 | Cloves garlic, minced | |
| 1 | Chili pepper (any hot pepper, up to ... | |
| 2 | Chili peppers | |
| 2 | tablespoons | Minced fresh parsley |
| 4 | Allspice berries | |
| 1 | teaspoon | Minced fresh thyme, OR... |
| ½ | teaspoon | Dry thyme |
Directions
Place fish in a glass of china dish. In another bowl, combine 2 cups of water, the lime juice, 1½ t salt, and 1 T scallions.
Pour the marinade over the fish, and marinate in the refrigerator for 1 hour. Drain the fish and discard the marinade. Place the remaining scallions, garlic, chili peppers, and parsley into a heavy pot (preferable cast iron). With a wooden spoon, mash the mixture to extract the juices. Add the remaining 3 cups of water, allspice berries, and thyme. Cover the pot and place on high heat. Bring to a boil. Reduce heat and simmer for about 5 minutes. Add remaining ½ t salt and the fish to the broth.
Cover and bring to boil again. Reduce heat and simmer for about 10 minutes or until the fish flakes easily with a fork. With a slotted spoon, transfer the fish onto heated dinner plates. Boil the liquid on high heat for 2 to 3 minutes and spoon over the fish. Garnish with lime quarters.