Entree: Mali – Yassa Poisson (West African lemon-onion marinated and braised fish in a tangy mustard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 1 whole fish (snapper or similar), about 2 lb (900 g), gutted and scaled
- 3 large onions, thinly sliced
- 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
- 2 tbsp (30 ml) Dijon or whole-grain mustard
- 4 tbsp (60 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1 small scotch bonnet or habanero (optional), finely chopped
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) sugar
- 2 bay leaves
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, divided
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (8 g) fresh parsley or cilantro, chopped, for garnish

Instructions

1. Rinse and pat the fish dry. Make 3 diagonal slashes on each side of the fish. In a large bowl, combine lemon juice, mustard, 2 tbsp (30 ml) oil, garlic, vinegar, chopped pepper, 1 tsp salt, and black pepper. Add the fish and turn to coat; marinate in the refrigerator 1–2 hours, turning occasionally.
2. Remove fish from marinade (reserve marinade) and pat lightly dry. Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Fry the fish 4–5 minutes per side until golden and just cooked through; transfer to a plate and keep warm.
3. In the same skillet, add remaining 2 tbsp (30 ml) oil. Add the sliced onions and bay leaves and cook over medium heat, stirring frequently, until deeply softened and golden brown, about 15–20 minutes. If onions begin to stick, lower heat and stir.
4. Pour the reserved marinade and 1 cup (240 ml) water or stock into the skillet with the onions. Add sugar and remaining 1/2 tsp (3 g) salt, scraping up browned bits. Bring to a simmer and cook 5 minutes to blend flavors.
5. Return the fried fish to the skillet, spooning sauce and onions over the fish. Cover and simmer gently 6–8 minutes to allow the fish to absorb flavors and finish cooking.
6. Taste the sauce and adjust seasoning with salt, pepper, or more lemon juice if desired. Garnish with chopped parsley or cilantro.
7. Serve Yassa Poisson hot with steamed white rice or boiled potatoes to soak up the tangy mustard-onion sauce.