Yassa de Poisson

Name: Yassa de Poisson
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Guinea-Bissauan
Ingredients: 1 whole red snapper or tilapia (about 1kg), cleaned; 6 large onions, thinly sliced; Juice of 4 lemons; 3 tbsp vegetable oil; 2 tbsp Dijon mustard; 1 scotch bonnet pepper, whole; 10 green olives; 2 cloves garlic, minced; 2 bay leaves; Salt and black pepper to taste

Yassa de Poisson (YAH-sah deh pwah-SOHN)

Lemon-Onion Fish

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 396 kcal

Grilled fish smothered in a tangy caramelized onion and lemon sauce with mustard and olives — a Casamance-influenced classic loved across Guinea-Bissau.

Nutrition & Info

Protein 32.0g

Carbs 22.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ mustard

Equipment Needed

charcoal grill or oven large skillet sharp knife

Presentation Guide

Vessel: large oval platter

Garnishes: lemon slices, olives, parsley

Accompaniments: broken rice, attieke

Ingredients

1 whole red snapper or tilapia (about 1kg), cleaned
6 large onions, thinly sliced
Juice of 4 lemons
3 tbsp vegetable oil
2 tbsp Dijon mustard
1 scotch bonnet pepper, whole
10 green olives
2 cloves garlic, minced
2 bay leaves
Salt and black pepper to taste

Instructions

1
Marinate fish in lemon juice, salt, and pepper for at least 30 minutes.
2
Grill or broil fish until charred and cooked through, about 8 minutes per side. Set aside.
3
Heat oil in a large skillet. Add onions and cook on medium-low for 20 minutes until deeply caramelized.
4
Add garlic, mustard, bay leaves, scotch bonnet, and olives. Cook for 5 minutes.
5
Add remaining marinade liquid. Simmer for 10 minutes until sauce is thick.
6
Place grilled fish on a platter, smother with onion sauce, and serve.

💡

Did You Know?

Arguments between Guinea-Bissauan and Senegalese cooks over who makes the best yassa have been known to last longer than the meal itself.

Chef's Notes

Equipment Tips

charcoal grill or oven
large skillet
sharp knife

Garnishing

lemon slices, olives, parsley

Accompaniments

broken rice, attieke

The Story Behind Yassa de Poisson

Yassa originated in the Casamance region shared by Senegal and Guinea-Bissau, where the Jola people perfected the technique of marinating and grilling fish before bathing it in caramelized onion sauce. The dish crossed ethnic and national boundaries to become one of the most popular preparations in Guinea-Bissau.

🕐 Traditionally enjoyed lunch, special occasions 📜 Origins: Senegambian influence, centuries old

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