A classic poached fish dish of the French West Indies composed of a small whole red snapper that's been marinated in a mixture of lime juice, allspice berries, garlic and chiles. The marinade is then combined with a large amount of water, sliced onion and a bouquet garni and brought to a boil. When the fish is plopped into the boiling cooking liquid, it makes a sound that resembles "blaff"; hence, the name. Blaff is traditionally accompanied by white rice.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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