Creole Poached Fish or Poisson en Blaff, is the easiest way to prepare delicious Caribbean style creole fish with red snapper(or any other type Red-fish), poached in white wine, marinated in lime juice, crushed allspice and garlic with the seasoning and chopped chilli.

Poached Fish can it be prepared in 10 minutes or less, and it will not stink up the house the way broiling or frying fish can, and it tastes simply delicious.

Creole Poached Fish Recipe Ingredients:

• 1kg/ 2lb lean stewing beef
• 4 Small red snappers
• 600ml/ 1 pint water
• 150ml/ 1/4 pint dry white wine
• 1 small onion, sliced
• 3 spring onions, chopped
• 1 garlic cove, peeled
• 1 sprig of fresh thyme
• 1 bay leaf
• 1 sprig of parley
• A few chives
• 1 fresh red chilli
• 2 allspice berries
• Boiled rice and fried bananas, to serve

For the marinade::

• Juice of 4 limes
• 2 allspice berries, crushed
• 2 garlic coves, crushed
• salt and freshly ground black pepper
• 1 fresh red chilli, seed and finely chopped

Creole Poached Fish Recipe Instructions:

1. Wash, clean and scale the red snappers. leaving the heads and tails on. Put dry with absorbent kitchen paper and place the fish in a shallow bowl.
2. Make the marinade: mix together the lime juice, crushed allspice and garlic with the seasoning and chopped chilli. Pour over the fish and leave to marinade in a cool place for 1 hour.
3. Put the water wine, onion, spring onions, and garlic in a large saucepan. Make a bouquet garni with the thyme, bay leaf, parsley, and chives and tie together in a small bundle. Prick the chilli all over with a fork, and add to the pan with the bouquet garni and allspice berries.
4. Bring to the boil and then add the marinated fish. When the liquid returns to the boil, reduce the heat and simmer for 5-10 minutes, until cooked. Discard the bouquet garni. Remove the fish and serve in bowls with the poaching liquid ladled over the top. Serve with rice and fried bananas.

Preparation: 10 minutes + Marinating Time
Cooking:10-15 Minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Stuffed Green Peppers Recipe Ingredients:

• 4 tuna steaks
• juice of 2 limes
• 2 garlic cloves, crushed
• 1 fresh red chilli, seeded and crushed
• pinch of salt
• 300ml/ 1/2 pint water
• flour for dredging
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 3 spring onions, chopped
• 1 red pepper, seeded and chopped
• 3 tomatoes, skinned and chopped
• 1 bay leaf
• sprig of fresh thyme
• salt and freshly ground black pepper
• 50ml/ 2 fl oz dry white “wine or water

To serve:

• juice of 1/2 lime
• 1 tablespoon olive oil
• lime wedges

Stuffed Green Peppers Recipe Instructions

1. Put the tuna steaks in a shallow dish. Blend together the lime juice, garlic, chilli and salt, and sprinkle over the tuna steaks. Pour the water over the top and leave to marinate in a cool place for 1-2 hours.

2. Drain the tuna and throw away the marinade. Dredge the tuna with flour and then fry in the oil in a large frying pan until golden brown on both sides. Remove from the pan and keep warm while you make the sauce.

3. Add the onion, spring onions and red pepper to the oil in the frying pan and fry gently until softened. Stir in the tomatoes and add the bay leaf. thyme, seasoning and wine or water. Simmer gently for a few minutes.

4. Add the tuna steaks to the tomato sauce in the pan. Cover and continue cooking gently for 10 minutes, or until the tuna is cooked. Stir in the lime juice and olive oil, and serve immediately with a garnish of lime wedges.

Preparation: 10 minutes + Marinating Time
Cooking:25 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Spicy Baked Fish Recipe Ingredients:

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