Senegalese Fish Yassa (Yassa au Poisson)
A classic Senegalese dish featuring firm white fish marinated in a zesty, caramelized onion and lemon sauce.
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Ingredients
- 2 lbs White fish fillets (Snapper, Sea Bream, or Tilapia)
- 4 whole Large onions, thinly sliced
- 1/2 cup Fresh lemon juice
- 3 tbsp Dijon mustard
- 1/4 cup Peanut oil (or vegetable oil)
- 4 whole Garlic cloves, minced
- 1 whole Scotch Bonnet pepper (pierced but whole)
- 1 whole Bouillon cube (Maggi or vegetable)
- 1/2 cup Pitted green olives(optional)
- 1 tsp Black pepper and salt
Instructions
- 1
Marinate the fish fillets with half of the lemon juice, one tablespoon of mustard, salt, and pepper for at least 30 minutes.
- 2
In a separate bowl, mix the sliced onions with the remaining lemon juice, mustard, and minced garlic.
- 3
Heat oil in a large pan and sear the fish fillets until golden brown on both sides, then remove and set aside.
- 4
In the same pan, add the onion mixture and cook over medium heat, stirring frequently until the onions are soft and caramelized.
- 5
Add the bouillon cube, olives, and the whole Scotch Bonnet pepper to the onions, adding a splash of water if the mixture is too dry.
- 6
Place the seared fish back into the pan on top of the onion bed.
- 7
Cover and simmer on low heat for 10-15 minutes until the fish is fully cooked and the flavors are well blended.
- 8
Remove the Scotch Bonnet pepper before serving over a bed of white jasmine rice.
Nutrition per Serving
420
Calories
38g
Protein
18g
Carbs
22g
Fat
4g
Fiber
7g
Sugar
850mg
Sodium
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