Fish Yassa

Serves: 4
Total Calories: 209


4 salmon steaks or other fish, (each 6 to 8 ounces and about 1 inch thick)
salt and freshly ground black pepper, to taste
1/2 cup lemon juice, fresh
2 tablespoons vegetable oil
1/4 cup canola oil
1 teaspoon paprika
4 onions, medium, cut into 1/4-inch wedges (about 3 cups)
1 carrot, medium, peeled and thinly sliced
1/2 to 2 scoth bonnet chiles, seeded and thinly sliced (for a spicier sauce, leave the seeds in)
1/3 cup water
1/4 cup lemon juice, fresh, or more to taste
1/4 cup mustard, grainy French, or more to taste
2 tablespoons white vinegar, distilled
salt and freshly ground black pepper, to taste


1. Rinse the steaks under cold running water, then drain and blot dry with paper towels. Season the fish with salt and pepper and place in a baking dish just large enough to hold them flat in a single layer. Whisk the lemon juice and oil in a small bowl to blend and pour over the fish. Turn the steaks once or twice to coat, then cover and let marinate, in the refrigerator, for 1 to 2 hours.

2. Preheat the grill to high.

3. When almost ready to grill, prepare the sauce. Heat the oil in a nonstick skillet over medium heat. Stir in the paprika, then add the onions, carrot, and chile and sauté until the onion is translucent, 3 to 4 minutes. Add the water, 1/4 cup each lemon juice, and mustard, and the vinegar and bring to a boil. Reduce the heat to low and simmer the sauce until reduced, thick, and richly flavored, about 15 minutes, stirring often the onions should remain a little crisp. Remove from the heat and taste for seasoning, adding salt, pepper, mustard, or lemon juice as necessary the sauce should be highly seasoned. Cover and keep warm.

4. When ready to cook the steaks, oil the grill grate. Remove the steaks from the marinade and arrange, facing in the same direction, on the hot grate. Grill until cooked through in the center when pierced with a knife, 4 to 6 minutes per side, turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.

5. Using the spatula, carefully transfer the steaks to serving plates or a platter and spoon the sauce on top. Serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 209
Calories from Fat: 180

This Fish Yassa recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
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