Caribbean Poached Fish (court bouillon)
Inside: How to poach fish in a tomato-based court bouillon. See why cooking mahi mahi (or any fish) with this simple and foolproof method yields moist, tender, flaky fish every time. And snag my FREE guide for cooking fish flawlessly every time.
This recipe for spicy poached fish is popular throughout the Caribbean, and it couldn’t be easier to make with just a handful of aromatics. My easy mahi mahi recipe is delicious over rice, and the spicy tomato-based court bouillon makes a light and flavorful sauce to spoon over the seafood.
Court bouillon is a simple poaching liquid made with water or broth, usually infused with wine, herbs, and aromatics. It’s typically used for gently cooking fish, shellfish or other proteins. Once poached, the court bouillon is usually discarded.
I use traditional court bouillon to make perfectly poached chicken breasts and to gently cook the shrimp for this Shrimp Salad Sandwich.
This tomato-based version turns the poaching liquid into a delicious, spicy Caribbean sauce to serve with the poached fish as a complete meal.
I’ve made this fish in tomato sauce countless times for friends (including chefs and anglers), who all agree this is the best mahi mahi recipe. By the way, you can grab these free chef tips for cooking fish perfectly, even if you’re a novice
Why you’ll love this easy mahi mahi recipe
- The fish doesn’t stick or tear as it might when grilling or pan-searing, and the recipe is straightforward.
- It’s a healthy meal that’s naturally gluten-free, dairy-free and easy to make.
- You can use any fish. I used Mahi Mahi because it’s always available, but I’ve also made it with snapper, grouper, cod, halibut, and walleye. Just look for a fresh whitefish.
- The recipe is foolproof, and the fish is always flaky and tender.
- The spicy tomato broth that cooks the poached fish becomes the sauce to serve with the seafood.
- It’s ready to eat in about 45 minutes.
Ingredients:
- Fresh Fish Fillets – I used Mahi Mahi, but it works equally well with red snapper, grouper, kingfish, cod, halibut, perch, corvina, and most other fish or shellfish.
- Scallions–a.k.a. green onions.
- Garlic–the recipe uses five cloves, which might seem like a lot, but trust me, it doesn’t overpower the poached fish.
- Shallots–a cross between onions and garlic, this purple allium adds another layer of aromatics to the base of this Caribbean fish recipe.
- Olive Oil–you don’t need to use a fancy Extra Virgin olive oil; the everyday stuff works fine.
- Tomato Sauce–use a good quality tomato sauce as this is the main ingredient for the poaching liquid.
- Red Pepper Flakes–this gives the Caribbean poached fish its spicy kick, though you can use more or less depending on your heat tolerance.
- Dried Bay Leaves
- Kosher Salt–or sea salt.
- Black Pepper–freshly ground is best.
- Water–to thin the tomato sauce for poaching the fish.
- Lemon–a squeeze of lemon juice added just before serving will brighten the flavors in the dish.
- Parsley–I used flat-leaf Italian parsley, but curly parsley is fine, too.
- Cooked White Rice–for serving. I prefer sticky rice to converted rice like Uncle Ben’s because it’s better for soaking up the poaching liquid.
Step-by-step instructions:
- Finely slice the shallots and green onions on a cutting board and mince the garlic.
2. Heat the olive oil in a skillet over medium-low heat. Add the aromatics and sweat them until they soften and become translucent, stirring occasionally. Placing the lid on the skillet will trap steam and help soften the alliums. Be careful not to fry or brown the vegetables; otherwise, they can give the court bouillon a bitter taste.
3. Once the vegetables are soft and translucent, stir in the tomato sauce, red pepper flakes, bay leaves, salt, pepper and ½ cup of water. Stir to combine and continue to simmer the sauce over medium-low heat, uncovered, for another 10 minutes until it thickens.
4. Stir in the remaining water and add the fish fillets to the tomato broth. Secure the lid on the skillet and poach the fish in the court bouillon for about 8 minutes.
Use a spatula to flip the fish and cook the mahi mahi in the tomato broth for 7-8 minutes until cooked.
5. Squeeze the lemon juice over the top of the fish and sprinkle with chopped parsley.
6. While the fish poaches in the tomato court bouillon, make some white rice to serve it with using the package instructions. Try to time it so that the rice and seafood are done simultaneously (I usually start the rice after sweating the vegetables).
7. Serve the Caribbean poached fish with cooked sticky white rice.
Pro-Tips:
- I’ve included crushed red pepper flakes as the spice for this recipe, but if you have a favorite hot sauce, you can easily use that instead. Season to your tastes and serve extra on the side if others like more heat.
- The poaching liquid should be looser than a typical tomato sauce. If its too thick, stir in two to three tablespoons of water to loosen it up. Taste sauce and adjust seasonings as needed.
Variations:
- Swap the water for fish stock, bottled clam juice or shrimp stock for a deeper concentration of seafood flavors.
- Swap the last ¼ cup of water for white wine.
- Add other seafood to the court bouillon poaching liquid, like peeled and deveined shrimp, calamari or bay scallops.
- Serve over steamed couscous or quinoa instead of rice.
FAQs
Court bouillon is a French method for gently poaching protein and seafood while infusing it with aromatics. It keeps fish, shellfish and poultry moist while adding a subtle flavor to the meat.
Traditional court bouillon is made with celery, onions or leeks, peppercorns, white wine, and bundles of fresh herbs like thyme, parsley and bay leaves.
This recipe comes from the French West Indies and Lesser Antilles and has more of a Caribbean flavor.
French Cajuns and Creoles create more stew with their court bouillons–diced tomatoes, green bell peppers and large pieces of catfish or redfish, using a roux as a thickening agent. Creole seasoning gives it a spicy kick.
No. A stock is made with bones, connective tissues, vegetables and water; it’s simmered and strained for an ingredient that can be used to make soups, stews and other recipes. Court bouillon is a poaching liquid for cooking fish and proteins. In this recipe, the tomato-based court bouillon is a sauce for the poached mahi mahi.
Poaching is a method of cooking via a slow simmer. It’s ideal for cooking mahi mahi or other fish in liquid until cooked through. This helps the seafood retain its moisture instead of drying out.
Storage:
- Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating:
- Reheat in the microwave in 30-second bursts or over gentle heat in a skillet with a lid.
What to serve with Caribbean poached fish:
- Grated Cucumber Salad – This is especially nice because it cools your mouth from the sauce’s spice.
- Simple Green Leaf Salad
- Cheddar Chive Popovers
More fish recipes to try:
- Crunchy Salmon Cakes
- Grilled Swordfish Steaks
- Seared Salmon with Bourbon Glaze
- Crispy Baked Fish Tacos
- Caribbean Grilled Yellowtail Snapper Recipe with Easy Aioli
- Hogfish Recipe with Adriatic Sauce
Spicy Caribbean Mahi Mahi
SPECIAL EQUIPMENT:
- Large Skillet with a lid
INGREDIENTS:
- 1 pound mahi mahi fillets (or any fish fillet) cut into 4-6 oz portions
- 5-6 green scallions thinly sliced
- 5 cloves garlic minced
- 3 shallots thinly sliced
- 3 tablespoons olive oil
- 8 ounces good quality tomato sauce
- ¼-½ teaspoon red pepper flakes depending on how spicy you like it
- 2 bay leaves
- ¾ teaspoon kosher salt
- 2-3 grinds of black pepper
- ¾ cup water divided
- juice of half a lemon
- chopped parsley for garnish
Serve with
- 2 cups cooked long grain white rice – you want the rice to be sticky — NOT converted rice.
DIRECTIONS:
- Before you start, be sure to download your FREE guide to cooking flawless fish.
SWEAT THE VEG:
- Heat a 9-10" skillet over medium-low heat and swirl 3 tablespoons olive oil over the bottom of the pan. Add 5-6 green scallions, 5 cloves garlic and 3 shallots and cook, stirring occasionally, until vegetables are soft and translucent, about 10-15 minutes. (Don't crank up the heat – you don't want these vegetables to brown).
- Stir in 8 ounces good quality tomato sauce, ¼-½ teaspoon red pepper flakes, 2 bay leaves, ¾ teaspoon kosher salt, 2-3 grinds of black pepper and ½ cup water. Stir to combine and continue cooking, uncovered, until sauce has thickened somewhat, about 10 minutes.
POACH THE FISH:
- Stir in the remaining ¼ cup water and nestle 1 pound mahi mahi fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium-low heat for about 8 minutes.
- Using tongs or a spatula, flip the fish over and continue to poach for an additional 7-8 minutes. Remove from heat. Squeeze juice of half a lemon over the fish and chopped parsley for garnish.
- Serve on top of 2 cups cooked long grain white rice.
NOTES:
NUTRITION:
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I previously commented about tying this out with tilapia and Ms. Lisa was very quick and kind in letting me know how how long to poach! I tried this out last night and it was a hit with my husband. I added in more of seasonings, especially the red pepper flakes and also added in some old bay (we like a lot of kick). We ate ours over jasmine rice and had some shrimp to go with it. Thanks so much, Lisa!
I’m so glad you and your husband enjoyed it, Veronica! Love your additions! Happy New Year!
we don’t have mahi mahi easily accesible where we live, so I was think of trying this with tilapia fillets (easy to get and very cheap). I know this will change the flavor as tilapia is a white fish, but could you tell me how long to poach using tilapia? Again, I understand the flavor will be a bit different, but this looks so good I have to at least give it a try!
it just depends on how thick the fish is, my Mahi fillets are usually around 1/2 – 1″ thick. I would poach for about 6 minutes on one side, then flip for another 4-5 on the other. Test the fish by flaking off a bit of the end to verify it’s opaque… it should still be moist. If it needs more time, cover and give it a few more minutes.
Very good!
Soooo good! Highly recommend
So glad you enjoyed it, Lisa. This is an old family favorite.
Thank you for this fast and delicious recipe! We loved it.
So glad you enjoyed it, Fay! We make it all the time in our house!
Wow. Made this tonight and it was fantabulous!!! Thank you.
I’m so glad you enjoyed it, Devennie! We have this regularly in our house because it’s so easy and good!
This was good but not Spicey at all. Next time I will use different chili powders and oregano to give it slight flavor. Also I added black beans on the side. Very good over all just not spicey! 🙂
Thanks so much for this recipe…great addition to anyone’s repitoire
I’m glad you like it Carol, we have it regularly!
Family recipes are so special, and this sounds like the type of fish dish I would love! I haven’t had Mahi Mahi in ages, and now I need to find some asap. It must be so flavorful poached in that beautiful sauce. Your grandfather’s scotch bonnet pepper sauce sounds amazing, too! What a great addition it must make to a dish like this.
Ok this is the BEST ‘standard’ dish anyone’s household has ever had!! I just love all of the flavors going on here, and paired with the Mahi Mahi? Just delicious!! Cant wait to try this one out
Glad you like it, Donna – it’s definitely not mac and cheese, but we eat it up!
Oooo I want this! Mahi mahi is a fish I haven’t played around with enough, but I ate it several times in Florida this March, and loved it. (It was a little disconcerting to see it listed as ‘dolphin’ on restaurant menus! haha!) I need to try your version- yummmm
That’s true – people are always put off when they see Dolphin on the menu — But Dolphin, Mahi Mahi, Dorado, it’s all the same — and it’s a really meaty fish. Wish I’d known you were here in March, we could have gotten together!
This sounds absolutely SPECTACULAR. I love fish in general, and while I don’t get the opportunity to have mahi mahi all that often, I’ve always enjoyed it. I need to explore Caribbean dishes more in general, and this reminds me why! It’s fascinating to me that your family calls it Court Bouillon – I’m only familiar with that term in the more France-specific way you mention. But then, French culinary terms often take a life of their own in historical colonies. Cajun food is full of French terms that differ pretty markedly from their France-French progenitors. I always think of the penny-red roux used to make gumbo, which would shock and appall a French chef who asked for a ‘roux’! Anyway, thank you for the lovely dish, and the peek into a little known culinary culture!
You’re so right, Sean — that red roux would have a chef tossed on his ear in France! This is a very simple, but well layered dish! I hope you enjoy it.
This looks delicious! I can’t wait to try it tonight! I’m just wondering, the nutritional information is just for the fish, does not include the rice?
Yes, that’s right — it doesn’t include the rice in the nutritional info!
I am totally loving the Caribbean flavors in your sauce. Mahi Mahi is a strong enough fish to hold up to this strong and tasty sauce. You totally need all the rice, and then some, to soak up any leftover sauce.
Thanks, Peter! This is a dish I’ve eaten all my life and the mahi is my favorite fish in it!
Love this recipe, we are big fans of Mahi Mahi. Mind if we share it with our audience?
What a simple, and flavorful curry Lisa! Absolutely delicious! <3
No curry in this one, Tina — that’s just a spicy tomato broth!
That sounds delicious and very similar to a dish I used to cook with cod when I lived in the UK, lovely recipe.
This sounds and looks amazing! I love making fish, but have never once tried poaching it. It’s extra perfect because we’ve been eating fish at least once a week this summer, so I foresee giving this a try very soon! I’ll take mine with a glass of white. 🙂
I’m glad you like it, Monica. It’s a family favorite!
This looks like a delicious fish recipe, yum!
I ran right over when I read the name of this recipe, it sounds fabulous ~ I might go low carb and serve it right on top of the cucumber salad you mention!
You can skip the rice altogether — and maybe do a cauliflower rice for a low carb alternative! Hope you enjoy it!