Yassa Fish

• Seafood

  • 2 lbs Fish, white skin- on

• Produce

  • 2 cloves Garlic
  • 1 Lemon
  • 1 Onions, large

• Canned Goods

  • 1/2 tbsp Chicken bouillon

• Condiments

  • 1 tbsp Mustard

• Baking & Spices

  • 1 Habanera pepper
  • 1/2 tsp Paprika
  • 1 Salt and pepper
  • 1 Salt and white pepper
  • 1 tsp Seasoning, green

• Oils & Vinegars

  • 1/2 cup Oil

Found on africanbites.com

Description

Ingredients

• 2- 2½ pounds white fish, skin- on
• 1-2 lemon
• Salt and White Pepper to taste
• 1 Large Onions Sliced
• 2-3 cloves of garlic minced
• 1 teaspoon green seasoning or 2-3 Tablespoon Fresh herbs (basil, parsley)(optional)
• ½ cup oil
• 1Tablespoons mustard
• Salt and pepper
• ½ teaspoon paprika
• 1 Habanera Pepper (Scotch Bonnet)
• ½ tablespoon chicken bouillon (Maggie powder)

Directions

• Rinse, pat dry with a cloth or paper napkin and salt
• Prepare the marinade of lemon juice, onions, pepper, minced garlic, green seasoning or herbs (parsley, basil minced) and Maggie.
• Douse the fish with the marinate and refrigerate for an hour or preferably overnight.
• When you are ready to grill, Wipe down the grill basket with oil towel and them immediately lay the fish down in the fish casket. Let them grill for about 1-2 minutes on each side. Remove and place on a plate
• In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
• Heat the a cast or oven safe pan and fry the onions with the bay leaves, mustard, and marinate juice left over from the fish for about 5 minutes.
• Add about ½ a cup of water cover and simmer until the flavors come together 4-5 minutes. Adjust for seasonings, adding salt and pepper to taste. Discard the bay leaf.
• Place the fish back in the cast iron on top of the onions sauce.
• Simmer for another 5-8 minutes until flavors come together Arrange the fish on a plate, top with the lemon and mustard sauce over it. Garnish with the remaining lemon half and serve.