Recipe: Fish Yassa

Ingredients

2-2½ pounds white fish skin-on
1-2 pieces lemon
to taste salt
to taste white pepper
1 large onion, sliced
2-3 cloves garlic, minced
1 teaspoon green seasoning or 2-3 tablespoons fresh herbs (basil, parsley, optional)
½ cup oil
1 tablespoon mustard
½ teaspoon paprika
1 piece Habanera pepper (Scotch Bonnet)
½ tablespoon chicken bouillon (Maggie powder)

Rinse the fish, pat dry, and salt it.
Prepare the marinade with lemon juice, onions, pepper, minced garlic, and green seasoning or herbs.
Douse the fish with the marinade and refrigerate for at least 1 hour or overnight.
For grilling, oil the grill basket and grill the fish for 1-2 minutes on each side.
For frying, heat oil in a skillet and cook the fish for 5-7 minutes on each side until crispy.
Remove the fish and drain excess oil, leaving about 2-3 tablespoons.
In a cast iron or oven-safe pan, fry onions with bay leaves, mustard, and leftover marinade for about 5 minutes.
Add ½ cup of water, cover, and simmer for 4-5 minutes, adjusting seasonings.
Discard the bay leaf and place the fish back in the pan on top of the onion sauce.
Simmer for another 5-8 minutes and serve topped with lemon and mustard sauce.

Servings

4-5

Calories

367

Total fat

18g

Total carbohydrates

Total protein

46g

Sodium

170mg

Cholesterol

113mg