Fish Yassa (2024)

Fish Marinate

• ▢ 2- 2 1/2 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
• ▢ 1 Tablespoons mustard
• ▢ Salt and pepper
• ▢ ½ teaspoon paprika
• ▢ 1 Habanera Pepper Scotch Bonnet
• ▢ ½ tablespoon chicken bouillon Maggie powder

• 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.

Grilling method

• 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

Frying method

• 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.

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