*Recipe courtesy Jessica Harris. All rights reserved. Ingredients: Salt and freshly ground pepper to taste
6 allspice berries, crushed
3 cloves garlic, crushed
1 Scotch bonnet-type chili, pricked with a fork
Juice of 6 limes
4 small red snappers, scaled and cleaned, with the heads on
1-1/2 quarts water
1 small onion, sliced
1 bouquet garni (1 sprig fresh thyme or 1/4 teaspoon dried, 2 chives, 1 sprig parsley) Instructions: Coarsely crack allspice berries. Note: Allspice berries come in different sizes, so taste it to get the flavor you want.) Place in a bowl and prepare a marinade by combining with the allspice the following: the juice of 3 limes and 1 clove of crushed garlic. Place fish in a bowl, cover with the marinade, and set aside for 1 hour. Pour 1-1/2 quarts of water into poaching pan and add bouquet garni. Add 1 small sliced onion, a Scotch bonnet chili and 2 cloves of garlic. When the water is at a rolling boil, add fish (listen for the blaff!) and allow to return to the boil. Remove fish and serve in bowls covered with cooking liquid and the juice of 3 limes. Blaff is traditionally served with white rice. Yield: 4 servings Note from Chef Jamie: When preparing a bouquet garni, use a piece of cheesecloth and a nontoxic string. Do not use a twist tie! Place the aromatics in the cheesecloth (use your favorites). The bouquet keeps the aromatics from adhering to the fish, adds wonderful flavor and is easily removed. Web site resources for Poaching: Poached Scrod with Herbs and Warm Vinaigrette from Food TV.com Zabaglione with Quick Poached Pears from Food TV.com Pears in Red Wine with a Fresh Cheese Filling from Food TV.com Fresh Poached Pear, Toasted Pecan and Bleu Cheese Salad with Pear Vinaigrette We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
| 
)
