Yassa de Poisson — Print Recipe

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

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.