Poulet Yassa au Poisson

Preparation

1. Prepare the marinade by combining the juice from 2 of the fresh limes, Dijon mustard, minced garlic, minced hot peppers, salt, black pepper, and vegetable oil in a large bowl, whisking thoroughly until well combined. Place the fish in a shallow dish and pour the marinade over, turning to coat all sides. Let marinate at room temperature for 20 minutes.
2. Heat 2 tablespoons of vegetable oil in a large pot or deep skillet over medium-high heat until shimmering. Remove the fish from the marinade and sear for 3-4 minutes per side until lightly browned, then remove and set aside on a plate. Reserve the remaining marinade.
3. In the same pot, add the thinly sliced yellow onions and cook over medium-low heat for 10-12 minutes, stirring frequently, allowing them to soften and begin to caramelize. The onions should become golden and translucent, releasing their natural sugars and sweetness.
4. Return the seared fish to the pot on top of the caramelized onions and pour the reserved marinade and water or fish broth over the fish. Bring to a simmer, then immediately reduce heat to low, cover with a lid, and let simmer gently for 20-25 minutes until the fish is cooked through and the sauce has reduced slightly. The fish should flake easily when tested with a fork. Squeeze the juice from the remaining lime over the dish just before serving.