Yassa au Poisson

Ingredients

• 4 firm white fish fillets or steaks (grouper, snapper, or mackerel), about 6 oz each
• 4 large yellow onions, thinly sliced
• 1/2 cup fresh lemon juice (about 4 lemons)
• 4 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 1 scotch bonnet or habanero pepper, pierced whole (or minced for more heat)
• 1 bay leaf
• 1/3 cup vegetable oil, divided
• 1 medium carrot, cut into thin rounds
• 1/2 small green cabbage, cut into wedges (optional)
• Salt and black pepper, to taste
• Cooked white rice, for serving

Before you cook

• Season the fish fillets on both sides with salt and pepper.
• Thinly slice the onions.
• Whisk together the lemon juice, minced garlic, and Dijon mustard in a large bowl.
• Add the sliced onions, bay leaf, and scotch bonnet to the bowl and toss to combine.
• Add the fish to the bowl and spoon the onion mixture over the top to coat.
• Cover and marinate the fish in the refrigerator for at least 1 hour, up to 3 hours.
• Lift the fish out of the marinade onto a plate, scraping any clinging onions back into the bowl.
• Set the reserved onions and marinade liquid aside separately from the fish.

Steps

1. Heat 3 tablespoons of the oil in a large, heavy skillet over medium-high heat.
2. Sear the fish for 3 to 4 minutes per side, until golden brown, then transfer it to a plate.
3. Add the remaining oil to the same skillet and lower the heat to medium.
4. Add the reserved onions, lemon juice, bay leaf, and scotch bonnet from the marinade to the skillet.
5. Cook the onions, stirring occasionally, for 20 to 25 minutes, until soft, deeply golden, and jammy.
6. Add the carrot rounds, the cabbage wedges if using, and 1/2 cup water.
7. Cover and simmer for 10 minutes, until the carrots are tender.
8. Nestle the seared fish back into the skillet, spooning the onion sauce over the top.
9. Cover and simmer for 5 more minutes, until the fish is heated through and flakes easily.
10. Taste the sauce and adjust the salt and pepper.
11. Serve the fish and onion sauce hot over the cooked rice.