Sea Bass Blaff is a classic Caribbean dish that is simple to make and yet incredibly delicious. It is made with fresh sea bass, tomatoes, onions, peppers, and herbs and is typically served with rice or plantains. This dish is a favorite among locals and tourists alike and is a must-try for anyone visiting the Caribbean.
What is Sea Bass Blaff?
Sea Bass Blaff is a one-pot seafood dish that is cooked in a flavorful broth. The fish is typically cooked over an open fire but can also be cooked on the stovetop. The broth is made with tomatoes, onions, peppers, and herbs and is often seasoned with coconut milk and scotch bonnet peppers. The fish is added to the broth and cooked until it is tender and flaky.
Why is Sea Bass Blaff so popular?
Sea Bass Blaff is popular for a number of reasons. First, it is a very simple dish to make. Second, it is a very healthy dish, as it is low in calories and fat and high in protein. Third, it is a very flavorful dish, as the fish is cooked in a flavorful broth. Fourth, it is a very versatile dish, as it can be served with a variety of side dishes, such as rice, plantains, or vegetables.
Blaff is a traditional Caribbean cooking technique that involves marinating fish in a mixture of herbs, spices, and citrus juice and then simmering it in a spicy broth. Sea Bass Blaff is a popular variation of this dish, and it is a delicious and easy way to enjoy the fresh seafood that is so abundant in the Caribbean.
To make Sea Bass Blaff, simply marinate the fish in a mixture of lime juice, garlic, ginger, hot pepper, and thyme for at least 30 minutes or up to overnight. Then, simmer the fish in a broth made with tomatoes, onions, peppers, and coconut milk until it is cooked through. Serve with rice, plantains, or vegetables for a complete meal.
Sea Bass Blaff is a flavorful and healthy dish that is perfect for any occasion. It is also a great way to experience the unique cuisine of the Caribbean.
The ingredients needed for the recipe
When preparing fish blaff, it is important to use fresh fish and spices. This dish is popular in the Caribbean, where fresh ingredients are abundant. Firm fish, such as sea bass, red snapper, or mahi mahi, work best for this dish.
- Fresh sea bass or red snapper steak size or any firm flesh fish: Sea bass and red snapper are both firm-fleshed fish that are well-suited for this dish. Other firm-fleshed fish that can be used include mahi mahi, halibut, and swordfish.
- Fish marinade ingredients:
- Limes or lemons: The citrus juice in the marinade helps to tenderize the fish and add flavor.
- White wine vinegar: The vinegar adds acidity to the marinade and helps to balance out the flavors of the other ingredients.
- Salt and pepper to taste: Season the fish to taste with salt and pepper.
- Garlic cloves: Garlic adds a pungent flavor to the marinade.
- Whole cloves: Cloves add a warm and slightly sweet flavor to the marinade.
- Onion: Onion adds sweetness and depth of flavor to the marinade.
- Recipe ingredients:
- Garlic cloves: Garlic adds a pungent flavor to the dish.
- Scallions: Scallions add a mild onion flavor and freshness to the dish.
- Onion: Onion adds sweetness and depth of flavor to the dish.
- Bay leaves: Bay leaves add a subtle earthy flavor to the dish.
- Thyme: Thyme adds a fresh and herbaceous flavor to the dish.
- Whole cloves: Cloves add a warm and slightly sweet flavor to the dish.
- Parsley: Parsley adds freshness and a slightly earthy flavor to the dish.
- Salt and black pepper to taste: Season the dish to taste with salt and pepper.
- Whole hot pepper, Habanero or Scotch Bonnet: The hot pepper adds heat to the dish. If you do not like spicy food, you can omit the hot pepper or use a milder type of pepper, such as a jalapeño pepper.
- Olive oil, grapeseed oil, or sunflower oil: The oil is used to cook the fish steaks and vegetables.
- Lime juice: The lime juice adds acidity and brightness to the dish.
Instructions on how to cook
To marinate the fish, combine fresh herbs and spices, such as garlic, ginger, thyme, and hot pepper, with lime juice. Marinate the fish for at least 30 minutes or up to overnight.
To cook the blaff, simmer the fish in a broth made with tomatoes, onions, peppers, and coconut milk. The broth should be flavorful and slightly acidic. Cook the fish until it is cooked through and flakes easily with a fork.
Serve Sea Bass Blaff with rice, plantains, or vegetables. This dish is a delicious and healthy way to enjoy fresh seafood.
Notes and Tips
- Use fresh sea bass or red snapper fillets or pieces if possible. Firm-fleshed fish such as mahi mahi, halibut, and swordfish can also be used.
- Marinate the fish for at least 30 minutes, or up to overnight, in a mixture of lime juice, garlic, ginger, hot pepper, and thyme. This will help to tenderize the fish and infuse it with flavor.
- When cooking the fish, use a gentle heat to prevent it from overcooking and becoming dry.
- The broth should be flavorful and slightly acidic. You can adjust the seasonings to taste.
- Sea Bass Blaff is typically served with boiled root vegetables, such as yam or plantains. However, it can also be served with rice, bulgur wheat, cornmeal, or polenta.
- If you do not have a hot pepper, you can add a pinch of red pepper flakes or a dash of cayenne pepper to the broth for heat.
- You can also add other vegetables to the broth, such as carrots, celery, or potatoes.
- If the broth is too acidic, you can add a pinch of sugar or a spoonful of honey to balance out the flavors.
- Serve Sea Bass Blaff with your favorite accompaniments, such as lemon wedges, chopped parsley, or a side of your favorite salsa.
I hope these tips help you to make a delicious and authentic Sea Bass Blaff!
This recipe has been updated and adapted from Creole, Babette de Rozieres
Sea Bass Blaff is a delicious and healthy Caribbean dish that is perfect for any occasion. It is a simple dish to make, and it is a great way to enjoy fresh seafood. Be sure to try it out today!
- 2 1/2 pounds fresh sea bass or red snapper steak size or pieces (4) (or any firm flesh fish)
Fish marinade ingredients
- 4 limes or lemons
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
- 3 cloves garlic coarsely chopped
- 2 cloves
- 1 onion coarsely chopped
- 2 cloves garlic finely chopped
- 4 scallions finely chopped
- 1 medium onion thinly sliced or chopped
- 2 bay leaves
- 2 sprig thyme leaves removed and chopped
- 2 whole cloves
- 2 sprigs parsley finely chopped
- Salt and black pepper to taste
- 1 whole hot pepper Habanero or Scotch Bonnet
- 2 tablespoon olive oil grapeseed oil or sunflower oil
- 1/4 cup fresh lime juice
- Clean fish steaks or pieces by removing any scales. Create a lemon or vinegar bath to quickly rinse the pieces. Pat dry and set aside. If preferred rinse with water and pat dry.
- Place the fish (pieces) in a large bowl and cover with water. Season with salt and pepper. Add the hot pepper, garlic, onion and vinegar. Chop the limes or lemons into pieces, squeeze them into the bowl then add the pieces to the bowl. Cover and refrigerate overnight or for 8 hours to marinate. The marinade will infuse the flesh of the fish.
Sea Bass cooking instructions
- Pour 1 cup of water into a large saucepan then stir in half of the chopped garlic, scallions, onions, bay leaf, thyme, cloves and parsley. Season to taste with salt and pepper. Heat for 3 minutes, then add the fish and the whole hot pepper; simmer for 5 minutes stirring gently once or twice.
- Remove from heat and add the oil, lime juice and the remaining mixed herbs and spices. Mix well, making sure not to burst the hot pepper. Serve hot.
Recipe updated and adapted from Babette de Rozieres
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.