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from: Western Africa | cooking method: boiling-simmering

Poisson Yassa (Fish Yassa)

This traditional Senegalese recipe, basically a lemon-onion-mustard marinade/sauce, is used for Poulet Yassa, mutton, and fish (poisson): Poisson Yassa. It would take an ichthyologist to determine exactly what kind of fish are used to make this dish in Africa, and those fish may not be available elsewhere. Select any firm-fleshed fish that won't fall apart on the grill. Tilapia and Salmon work well.

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