Blaff is a common way to prepare fish in Martinique. The lime juice helps to preserve the fish and lends a tangy, sweet flavor. Sometimes white vinegar is substituted for a portion of the lime juice for folks who don't like the lime taste.

Ingredients:

• 1/2 pound fish cut into steaks (Haddock, Marlin, Swordfish, etc.)
• juice of 8 limes
• 1 scotch bonnet pepper (This looks like a habanero pepper, but has a distinctive flavor. It is extremely hot--avoid touching the inside with bare fingers.)
• 2 baby scallions (In Martinique these are called oignons-pays and are harvested tiny.)
• 4 cloves crushed garlic
• (rice and/or boiled plantains as a complement)

Procedure:

1. Chop scallions.
2. Place in bowl or plastic storage container with lime juice, scotch bonnet pepper (cut in half if you want the dish to be spicy), and the garlic.
3. Marinate the fish in the refrigerator until you are ready to cook it (1 to 24 hours).
4. To prepare fish, heat vegetable oil in a skillet -- brown the fish on both sides.
5. Then add the marinade and simmer covered until fish is cooked (8-15 minutes depending on thickness of steaks).
6. Add water to make more broth, if desired.

Serving:

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