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Loading...This Senegalese-inspired dish features tender grilled snapper drenched in a sweet-and-savory sauce of slow-caramelized onions brightened with lime and Dijon mustard. The fish rests atop a fluffy bed of herbed attiéké, a fermented cassava grain that soaks up every drop of sauce. It is a vibrant weeknight plate that brings the sunny, tangy flavors of coastal West Africa to your table.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 20 gFat
- 3 gSaturated Fat
- 52 gCarbs
- 5 gFiber
- 9 gSugar
- 36 gProtein
- 680 mgSodium
- 820 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the fish and marinade
- 4 red snapper fillets (about 6 oz each), skin on
- 1/3 cup fresh lime juice (from about 3 limes)
- 3 garlic cloves, finely minced
- 1 tbsp freshly grated ginger
- 2 tsp kosher salt
- 1 tsp cayenne pepper
- 3 tbsp vegetable oil, divided
For the caramelized onion-lime sauce
- 2 large yellow onions (about 1 lb), halved and thinly sliced
- 1 Scotch bonnet or habanero chili, minced (optional)
- 1 tbsp tomato paste
- 1/2 cup low-sodium chicken or fish stock
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh thyme leaves
- Freshly ground black pepper, to taste
For the herbed cassava couscous
- 2 cups prepared attiéké (fermented cassava couscous)
- 2 tbsp extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 3 scallions, thinly sliced
- 1 tsp finely grated lime zest
- 1/2 tsp kosher salt
Directions
- In a large shallow dish, whisk together the lime juice, garlic, ginger, 1 tsp of the salt, cayenne, and 2 tbsp of the vegetable oil. Add the snapper fillets and turn to coat. Cover and refrigerate for 20 to 30 minutes.
- While the fish marinates, make the sauce: heat the remaining 1 tbsp vegetable oil in a large skillet over medium-low heat. Add the onions and a pinch of salt and cook, stirring often, for 18 to 22 minutes until deeply golden and jammy.
- Stir in the minced chili, if using, and the tomato paste and cook for 1 minute until fragrant and slightly darkened. Pour in the stock and lemon juice, scraping up any browned bits, and simmer for 3 to 4 minutes to reduce slightly.
- Whisk in the Dijon mustard and thyme, then season the sauce with black pepper and additional salt to taste. Remove from heat, cover, and keep warm.
- Prepare the couscous: fluff the attiéké in a medium bowl with a fork to break up any clumps. Stir in the olive oil, parsley, scallions, lime zest, and salt until evenly combined. Cover and set aside.
- Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Remove the snapper from the marinade, pat dry, and grill skin-side down for 3 to 4 minutes per side, until the flesh is opaque and flakes easily with a fork.
- To serve, mound the herbed cassava couscous on warm plates, top each with a grilled snapper fillet, and spoon generous amounts of the warm onion-lime sauce over and around the fish. Garnish with extra thyme and serve immediately with lime wedges.
Cook’s Notes
- Attiéké is a fermented cassava grain that resembles couscous; find it at African or Caribbean markets. As a substitute, steam finely grated cassava with a pinch of salt and a teaspoon of butter for 5 minutes.
- Patience is essential when caramelizing the onions: cooking them slowly over medium-low heat coaxes out their natural sweetness without burning.
- For a milder dish, remove the seeds and membranes from the Scotch bonnet before mincing, or omit it entirely; the sauce is still full-flavored.
- Whole branzino or sea bass can be substituted for the snapper; just adjust grilling time based on thickness.
- Leftover onion-lime sauce keeps refrigerated for up to 3 days and tastes even better the next day, making it a great topping for grilled chicken or roasted vegetables.
