Senegalese Fish Yassa

Ingredients

• 4 red snapper fillets (about 6 ounces/170g each) 4 red snapper fillets (about 6 ounces/170g each)
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (240ml) freshly squeezed lemon juice 1 cup (240ml) freshly squeezed lemon juice
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste) 1 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugar: 6g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the sliced onions, minced garlic, lemon juice, vegetable oil, Dijon mustard, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure all the ingredients are evenly incorporated.
2. 2.
   Place the red snapper fillets in a shallow dish and pour the marinade over them, making sure they are fully coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld together.
3. 3.
   Preheat the grill to medium-high heat. Remove the fish from the marinade, reserving the marinade for later use.
4. 4.
   Grill the red snapper fillets for about 4-5 minutes per side, or until they are cooked through and have a nice char on the outside. Baste the fish occasionally with the reserved marinade to keep it moist and flavorful.
5. 5.
   While the fish is grilling, heat a large skillet over medium heat. Add the remaining marinade and cook for about 10 minutes, or until the onions are caramelized and the sauce has thickened slightly.
6. 6.
   Once the fish is cooked, transfer it to a serving platter and pour the caramelized onion sauce over the top. Garnish with fresh parsley or cilantro.
7. 7.
   Serve the Fish Yassa hot with steamed rice or couscous, allowing the flavors to meld together for a truly authentic Senegalese dining experience.

Treat your ingredients with care...

• Red snapper — Ensure that the red snapper fillets are fresh and of high quality. Look for fillets that are firm, moist, and have a mild sea-like aroma. If red snapper is not available, you can substitute it with other firm white fish such as grouper or sea bass.
• Dijon mustard — Opt for a good quality Dijon mustard to enhance the flavor of the marinade. The mustard adds a tangy and slightly spicy kick to the dish, so adjust the amount according to your preference.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper in the marinade.
• If you prefer a milder flavor, reduce the amount of lemon juice in the marinade.
• Make sure to baste the fish with the reserved marinade while grilling to keep it moist and flavorful.
• Serve the Fish Yassa with a side of steamed vegetables or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Fish Yassa hot, accompanied by a generous portion of steamed rice or couscous. The caramelized onion sauce adds a delightful tanginess to the dish, so make sure to spoon it over the fish and rice for an extra burst of flavor.

Presentation advice

To present the Fish Yassa beautifully, place the grilled red snapper fillets on a large serving platter. Pour the caramelized onion sauce over the fish, allowing it to cascade down the sides. Garnish with fresh parsley or cilantro for a pop of color and freshness.