• Senegalese Fish Yassa

    4 votes
    Senegalese Fish Yassa
    Prep: 10 min Cook: 30 min Servings: 4
    by John Spottiswood
    300 recipes
    I've been a huge fan of Moroccan food for a while, and have begun to expand my horizons into the foods of other African countries. This is the first dish I've tried from Senegal, which has a strong French influence, and it is extraordinary. I made this when my cousin and his wife came to town..and I told them they were my guinea pigs (appropriate since Senegal borders Guinea). I just wasn't sure how a tangy and spicy mustard-onion-lemon mix was going to taste on top of salmon. Amazing is the best way to describe it. This dish has an explosion of flavors that you will relish while you're eating it and you won't soon forget. It's like nothing you've tried before. If you don't like mustard or onions...then you won't like it. But if you just aren't sure how these flavors will mesh with salmon, I urge you strongly to give it a try. You won't be disappointed! (Thanks to Steven Raichlen and his BBQ Bible for another inspirational recipe to work from)


    • 4 8-ounce salmon steaks or fillets (or another fatty fish like kingfish or bluefish)
    • Kosher salt and freshly ground pepper to taste
    • 1/4 cup lemon juice
    • 2 Tbsp vegetable oil
    • 1/4 cup vegetable oil
    • 1 heaping tsp paprika
    • 3 large onions cut into 1/4 inch wedges (about 3 cups)
    • 1 medium carrot, peeled and sliced thinly
    • 1 jalapeno or serrano pepper seeded and thinly sliced (I left about half the seeds in to kick up the spice)
    • 1/3 cup water
    • 1/4 cup fresh lemon juice
    • 1/4 cup grainy French mustard
    • 2 Tbsp distilled white vinegar
    • Kosher salt and freshly ground pepper to taste


    1. Rinse and dry the fish. Season with salt and pepper and place in a baking dish in a single layer. Whisk the oil and lemon juice together and poor over the fish evenly.Turn the fish to coat and put in the refrigerator for 1 hour or more, or leave at room temperature for 20-30 minutes.
    2. Preheat the grill to high.
    3. While grill is preheating, heat the oil in a non-stick skillet on medium. Stir in the paprika then quickly add the onions, carrot, and jalapeno, and saute for 4 minutes until onion is translucent. Add the water, lemon juice, mustard and vinegar and bring to a boil. Then reduce to simmer and cook about 15 minutes until sauce is reduced to a thick gravy and the onions still have a little crispness. Remove from heat and cover to keep warm.
    4. Remove the fish from the marinade and place in grill baskets or directly on the hot grate. Turn the grill basket, or flip the fish carefully with two spatulas, after about 5 minutes on a side.
    5. Carefully transfer the fish to a platter, spoon the sauce on top, and serve with remaining sauce in a serving bowl on the table.


    • Nancy Miyasaki
      Nancy Miyasaki
      We cooked this fish alongside an Indonesian fish recipe, and I was surprised that this took the prize. It has such a rich, bold flavor that complements the salmon perfectly. It's a bit more gourmet than a spicy bratwurst with onions and mustard at an SF Giants game, but it's got many of the same flavors and similarly makes you want to come back for more!
      • Kerry Hancock
        Kerry Hancock
        This sounds wonderful, can't wait to try it..


        • ShaleeDP
          Sounds interesting. i havent tried moroccan yet. This may be my first.

          Leave a review or comment