Poisson Yassa with Cassava Couscous

Ingredients

• 1.5 lbs White Fish Fillets (Cod, Tilapia)
• 2 large Onions
• 1/2 cup Lemon Juice
• 2 tbsp Dijon Mustard
• 4 cloves Garlic
• 3 tbsp Vegetable Oil
• 1/2 cup Green Olives
• 1/2 cup Chicken Broth
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 cup Cassava Couscous
• 1 cup Water

Instructions

1. 1In a bowl, combine the 2 large onions, sliced, with the 1/2 cup lemon juice, 2 tablespoons Dijon mustard, 4 cloves garlic, minced, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the 1.5 lbs white fish fillets to this mixture, ensuring they are well-coated. Let the fish marinate for at least 30 minutes at room temperature.
2. 2Place a 12-inch skillet over medium heat (350°F / 175°C) and add the 3 tablespoons vegetable oil. Once the oil is shimmering, carefully remove the fish fillets from the marinade and place them in the hot skillet. Cook for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. Transfer the cooked fish to a plate and set aside.
3. 3Add the marinated onions from the bowl to the same skillet. Cook, stirring occasionally, for 8-10 minutes, until the onions are softened and lightly browned. This should smell sweet and slightly caramelized.
4. 4Stir the 1/2 cup green olives and 1/2 cup chicken broth into the skillet with the onions. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
5. 5Carefully return the cooked fish fillets to the skillet, nestling them into the sauce. Spoon some of the onion and olive sauce over the fish. Let it heat through for 1-2 minutes.
6. 6While the fish is finishing, prepare the 1 cup cassava couscous. Bring 1 cup of water to a boil in a small saucepan over high heat (400°F / 200°C). Pour the boiling water over the 1 cup cassava couscous in a heatproof bowl. Cover the bowl tightly with a lid or plastic wrap and let it sit undisturbed for 5 minutes, or until the water is absorbed.
7. 7Fluff the cassava couscous with a fork. Serve the Poisson Yassa, with its onion and olive sauce, spooned over the prepared cassava couscous.

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