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Main course · West African

Yassa Poisson (Senegalese Mackerel with Lime and Onion Sauce)

50 min Serves 4 ~848 kcal/serving ~£9.50 (£2.38/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g fresh mackerel fillets
  • 4 large onions
  • 4 limes
  • 2 tbsp dijon mustard
  • 4 garlic cloves
  • 1 scotch bonnet chilli
  • 2 bay leaves
  • 50 g green olives
  • 4 tbsp vegetable oil
  • 300 g long-grain rice

Nutrition (per serving)

Calories
848 kcal
Protein
37.3 g
Carbohydrate
79.2 g
of which sugars
12.9 g
Fat
41.6 g
of which saturates
6.6 g
Fibre
6.7 g
Salt
1.19 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the juice of 3 limes with the mustard, crushed garlic and a pinch of salt. Spoon a third over the mackerel fillets and toss the thinly sliced onions in the rest. Leave for 20 minutes.

  2. 2

    Heat the vegetable oil in a large pan over a medium heat, add the onions (keep their marinade) and cook for 15 minutes, stirring now and then, until soft and lightly golden.

  3. 3

    Add the onion marinade, 150ml water, the bay leaves and the scotch bonnet pierced once with a knife, and simmer for 10 minutes until the sauce is glossy. Stir in the olives and season.

  4. 4

    Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

  5. 5

    Heat the grill to high. Grill the mackerel skin-side up on oiled foil for 4-5 minutes until the skin blisters and the flesh is opaque and flakes easily.

  6. 6

    Lay the mackerel on the onion sauce and serve straight away with the rice and wedges of the last lime. Cool any leftover rice quickly.

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