Fish Yassa

A spicy Senegalese-inspired white fish and potatoes dish. 
HOW: Marinate white fish in a spicy, tangy mixture of ground chiles and spices, lemon juice, vinegar, and mustard. Pan-fry in peanut oil, then use the leftover marinade to cook onions and potatoes, and serve it all over rice. 

Serves 4

• 1teaspoon coriander seeds
• 1/4teaspoon black peppercorns
• 2small dry red chiles (arbol are nice, but hot!)
• 2large yellow onions, sliced into moons
• 4tablespoons lemon juice
• 6tablespoons cider vinegar
• 2tablespoons whole-grain Dijon mustard
• 1pound white fish, whole or fillets (I used tilapia)
• Salt
• 2tablespoons peanut oil
• 3cups broth (I used Dashi, but chicken or vegetable broth works too)
• 3/4pound yellow potatoes, cut into 1-inch cubes

1. Crush the coriander, pepper, and chiles with a mortar and pestle. Toast until fragrant in a large sauce pan, then transfer to a large bowl. Add onion, lemon juice, vinegar, and mustard, then tuck fish into the mixture until covered completely, and marinate for about 1 hour.
2. Heat oil in pan over medium-high heat. Remove fish, salt each side, and cook for a few minutes on each side. Remove to a plate.
3. Remove the onions from the marinade, and them add to the pan. Cook, stirring occasionally, until browned. Pour remaining marinade into the pan along with the broth. Nestle potatoes into the pan, cover, and simmer over medium-low heat, until potatoes are tender, roughly ten minutes. Add fish back to pan to warm. Serve over rice, quinoa, or another grain.

https://food52.com/recipes/27117-fish-yassa