Name: Fish Yassa
Yield: Serves 4
Cuisine: Senegal
Ingredients: 2 tablespoons distilled white vinegar; ¼ cup grainy French mustard, or more to taste; 1 teaspoon sweet paprika; ¼ cup canola oil; 4 fish steaks, such as salmon, (each 6 to 8 ounces and about 1 inch thick); Salt and freshly ground black pepper; 2 tablespoons canola oil; ¼ cup fresh lemon juice; ½ to 2 Scotch bonnet chiles, seeded and thinly sliced (for a hotter sauce, leave the seeds in); ¼ cup fresh lemon juice, or more to taste; 4 medium-size onions, cut into ¼-inch wedges (about 3 cups); 1 medium-size carrot, peeled and thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The term yassa refers to a family of dishes popular in West Africa, especially in Senegal. The basic preparation centers on a tangy sauce of onions, mustard, and lemon juice. Traditionally, the onions are fried in palm oil, a richly flavored, reddish oil sold at African and Brazilian markets. Palm oil is high in saturated fat, so here I approximate its color and flavor by cooking canola oil with a spoonful of paprika. There are lots of possibilities for fish here: The traditional cho