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Image of Creole Poached Fish

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:

  • 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

How To Make Creole Poached Fish:

  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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red-fish dish

Yesterday’s Creole Fish Recipe is a quick, easy, and absolutely delicious creole fish stew recipe. Any leftover fried fish cooked in a stew with onions, garlic, parsley, tomato, sugar and rum. Seasoned with thyme, salt, and black pepper

Yesterday’s Creole Fish Recipe Ingredients:

  • Any leftover fried fish
  • Sauce:

  • 2 tbsp butter
  • 1 onion, chopped
  • ½ green pepper, chopped
  • 1 clove garlic, minced
  • I 16 oz (450 g) tin chopped tomatoes
  • 1 tbsp rum
  • 1 bay leaf
  • Pinch dried thyme
  • 1 tsp chopped parsley
  • 1 tsp sugar
  • Salt and pepper to taste
Yesterday’s Creole Fish Recipe Instructions :

Preheat the oven to 400°F.

Melt the butter in a medium saucepan, fry the onion and green pepper for 5 minutes. Add the remaining ingredients, bring to the boil, reduce the heat to low and simmer for 20- 30 minutes. Place the fish in a single layer in an ovenproof dish, spread the sauce evenly over the fish and bake in the oven for 10-15 minutes or until it is heated through. Serves according to amount of fish baked

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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suckling pig

Roast Suckling Pig is one of the most typical dishes throughout the Caribbean

Suckling Pig Creole Recipe Ingredients:

  • 1 Suckling pig
  • 1 pint pig’s blood
  • 1 head garlic
  • ½ lb onions
  • 1 teaspoon pepper (black)
  • 2 teaspoon thyme
  • 1 tablespoon salt
  • ¼ cup oil
  • 2 slices bread (soaked)
  • 1 tablespoon red wine
  • 1 fresh hot pepper
  • 1 teapsoon salt
Suckling Pig Creole Recipe Instructions :

Scrape, clean and wash suckling pig. Pat dry with clean cloth. Using half quantity of garlic, crush finely and mix with (1 tablespoon salt), black pepper, thyme and 1 tablespoon oil rub pig in and out well with seasonings. Allow 2-3 hours covered. Chop onions and fresh pepper finely. Add I teaspooon salt and balance of garlic, finely crushed. Heat oil in skillet, add onion mixture and saute for a few minutes, then add wine and stir for a couple more minutes.

Then add blood, stirring all the time. When mixture is fairly firm, remove from fire and cool. Stuff pig with this mixture, sew and truss with forelegs skewered back and hind legs forward-Put a small potato in pig’s mouth. Place on rack in dripping pan with 2 pints water in pan. Bake at 325F for about 4-5 hours or until cooked.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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