Martinique-Style Lime-Poached Fish (Blaff)

Ingredients

• ½ bunch fresh Italian parsley
• 4 cloves garlic
• 2 small, fresh jalapeños
• 2 cups no-salt-added vegetable stock (or broth), divided
• ¼ cup lime juice (+ additional, optional for serving)
• 1 cup diced fresh yellow onions
• ½ teaspoon pepper, divided
• 3 oz sliced green onions, divided
• 2 (6 oz) white fish fillets (such as haddock, snapper, or tilapia; about 12 oz)
• ¼ teaspoon kosher salt
• Hot, cooked white rice (optional for serving)

Steps

1. Chop parsley (1/2 cup) and garlic finely. Dice 1 jalapeño and slice remaining jalapeño thinly, removing seeds and membranes, if desired.
2. Combine 1 cup stock, lime juice, yellow onions, garlic, chopped jalapeños, ¼ teaspoon pepper, and one-half each green onions and parsley. Place fish in shallow dish (wash hands) and pour mixture over fish. Marinate 30 minutes.
3. Remove fish from marinade (wash hands). Pour marinade and remaining 1 cup stock into large sauté pan and bring to a boil on high, then reduce heat to medium-low and simmer 5 minutes.
4. Nestle fish carefully into pan; cover and simmer (do not boil) 8–10 minutes until centers of fillets flake easily and are 145°F. Remove fish and sprinkle with salt and remaining ¼ teaspoon pepper. Top with jalapeño slices and remaining half green onions and parsley. Serve fish with poaching liquid, accompanied by rice and additional lime juice, if using.
5. Note: Always check fish for bones.