Francois' Fish Yassa
ree
ingredients
- 1/4 cup freshly squeezed lemon juice
- 4 large onions, thinly sliced
- salt and freshly ground black pepper, to taste
- 1/8 teaspoon minced fresh habanero chile, or to taste
- 5 tablespoons peanut oil
- 2 large swordfish steaks or other “meaty” fish!
- 1 habanero chile, pricked with a fork
- 1/2 cup pimento-stuffed olives
- 4 carrots, scraped and thinly sliced
- 1 tablespoon Dijon-style mustard
- 1/2 cup water
directions
- 1
In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tablespoons of the peanut oil in a large bowl.
- 2
Place the fish in the marinade, making sure it is well covered. Cover the bowl with plastic wrap and allow to marinate for a few hours in the refrigerator.
- 3
Remove the onions from the marinade. Heat the remaining tablespoon of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until carmelized. Add the reserved marinade. When the liquid is thoroughly heated, add pricked chile, olives, carrots, mustard, and water. When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads).
- 4
Stir to mix well, then bring the yassa slowly to a boil.
- 5
Add fish.
- 6
Lower the heat and simmer, covered, for about 30 minutes, or until the fish is cooked through. Serve hot over white rice.
Source: ree
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