Native Dish: Senegalese Poisson Yassa - NYC Immigrant Cuisine: Chef Ejhadji Cissé

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option while chicken is more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness while yellow is more economical.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-effective substitute.

Marinate the sea bass in a mixture of lemon juice, dijon mustard, and garlic for at least 1 hour.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add sliced onions and cook until softened, about 5-7 minutes.

Stir in chopped green peppers and cook for 5 minutes more.

Add marinated sea bass to the skillet and cook for 5 minutes on each side until cooked through.

Pour in chicken broth and add bay leaves, black pepper, and cayenne pepper.

Simmer for 10-15 minutes to blend flavors, stirring occasionally.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens