Yassa Poisson

Yassa Poisson (YAH-sah PWAH-sohn)

Fish in Onion-Lemon Sauce

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 352 kcal

Grilled fish smothered in a tangy, caramelized onion and lemon sauce with mustard and olives — the seafood version of Senegal's iconic yassa.

Nutrition & Info

Protein 34.0g

Carbs 18.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

grill or frying pan large pot sharp knife

Presentation Guide

Vessel: large platter

Garnishes: green olives, lime wedges, caramelized onions

Accompaniments: steamed rice, grilled vegetables

Ingredients

4 whole tilapia or sea bream, cleaned and scored
6 large onions, thinly sliced
4 limes, juiced
2 tbsp Dijon mustard
1/4 cup vegetable oil
10 green olives, pitted
2 scotch bonnet peppers
1 bay leaf
2 bouillon cubes
Salt and pepper to taste
1/4 cup water

Instructions

1
Marinate fish with half the lime juice, salt, and pepper for 20 minutes.
2
Grill or pan-fry fish until charred and cooked through. Set aside.
3
Heat oil in a pot. Add sliced onions and cook on medium-low for 20 minutes until deeply caramelized.
4
Add mustard, remaining lime juice, bouillon, bay leaf, scotch bonnet, and water. Simmer 10 minutes.
5
Add olives and stir.
6
Place grilled fish into the onion sauce, spoon sauce over the top. Simmer 5 minutes and serve with rice.

💡

Did You Know?

The Diola people of Casamance, who invented yassa, insist that the fish version came first — the chicken yassa that made the dish famous was actually the adaptation.

Chef's Notes

Equipment Tips

grill or frying pan
large pot
sharp knife

Garnishing

green olives, lime wedges, caramelized onions

Accompaniments

steamed rice, grilled vegetables

The Story Behind Yassa Poisson

Yassa Poisson predates the more famous chicken version and originates from the Diola people of the Casamance. The Casamance coast provided abundant fish, and the onion-lemon marinade technique was developed to preserve and flavour the catch. The addition of mustard and olives reflects centuries of trade with Mediterranean cultures.

🕐 Traditionally enjoyed lunch, special occasions 📜 Origins: Traditional Casamance Diola cuisine

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