Senegalese Fish Yassa with Gluten-Free Couscous

Ingredients

• 1.5 lbs Firm White Fish Fillets
• 2 large Onions
• 0.5 cup Lemon Juice
• 2 tbsp Dijon Mustard
• 3 cloves Garlic
• 1 tsp Thyme
• 3 tbsp Olive Oil
• 0.5 cup Chicken Broth
• 1 leaf Bay Leaf
• 1 tsp Salt
• 0.5 tsp Pepper
• 4 cups Gluten-Free Couscous

Instructions

1. 1Mince the 3 cloves of garlic. In a medium bowl, combine the 0.5 cup of lemon juice, 2 tbsp of Dijon mustard, the minced 3 cloves of garlic, 1 tsp of thyme, 1 tsp of salt, and 0.5 tsp of pepper. Add the 1.5 lbs of firm white fish fillets to this mixture, ensuring each fillet is coated, and allow the fish to marinate at room temperature for at least 15 minutes.
2. 2Slice the 2 large onions into thin rings, approximately 1/8 inch (3 mm) thick. Heat a 12-inch (30 cm) large skillet over medium heat (approximately 325-350°F / 160-175°C). Add the 3 tbsp of olive oil to the hot skillet, then add the sliced 2 large onions; cook, stirring occasionally, for 15-20 minutes until the onions are very soft, translucent, and have turned a deep golden-brown color, indicating they are caramelized.
3. 3Gently place the marinated 1.5 lbs of fish fillets into the skillet with the caramelized onions, reserving any remaining marinade in the bowl. Cook the fish for 5-7 minutes per side, or until the fish is opaque throughout and flakes easily with a fork; an instant-read thermometer inserted into the thickest part of the fish should register 145°F (63°C).
4. 4Pour the 0.5 cup of chicken broth into the skillet, along with any reserved marinade from the bowl, and add the 1 leaf of bay leaf. Bring the liquid to a gentle simmer over medium heat (approximately 185-200°F / 85-93°C) and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. 5Carefully remove and discard the 1 leaf of bay leaf from the skillet. Serve the Senegalese Fish Yassa immediately over the 4 cups of gluten-free couscous.

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