#80: St. Vincent & the Grenadines – Blaff

Blaff was kinda blah? Yes, if you ask Matt. Even when I find the recipe to be a bit disappointing, I try to find one positive takeaway from the meal. In this case, I think I have found a different way to cook fish with minimal mess and oil. This cod sat in marinade for a few hours which made it very tender for cooking. The fish was then poached in that marinade and cooked on the stovetop. Sounds great, right? The method was fantastic but where this went wrong was that the flavors were pretty dull. Instead of using a very hot pepper (some recipes called for scotch bonnets!) I used a green spicy pepper that was way too mild (I think it might have been an Anaheim). That paired with the other herbs left a fragrant but not overly tasty broth for this to cook in. I served this over rice with some cooked vegetables. All in all, I think this method was spot on, but I think playing around with what the fish is cooked in would make a world of difference.

Recipe I used: https://www.196flavors.com/saint-vincent-and-the-grenadines-blaff/

Overall Level of Effort: 1

Skill Level: Beginner

Would Make It Again? No

Additional Notes: I’m trying to get better with cooking flakier white fish and this was a good way to work on those skills. Given that the broth was very clear, I could see exactly what the fish looked like and didn’t have to rely simply on the flakiness of the top to determine when it was done.

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