1/2 cup fresh lemon or lime juice
1-1/2 pounds firm fish steaks or fillets, such as monkfish
1/2 cup white vinegar
2 tablespoons tamari soy sauce 4 cups sliced onions
2 tablespoons peanut oil
1 teaspoon black pepper
2 cups 1-inch cubed sweet potatoes
3 large garlic cloves, minced 1 tablespoon peanut oil
2 or more seeded chilies, minced 1 red bell pepper, chopped (optional)
salt to taste
Combine the marinade ingredients. Rinse the fish well. If you are using a large fillet, cut it into serving-sized pieces. In a large glass bowl, layer about half the onion slices. Pour some marinade over them. Then add the fish and the rest of the onions and marinade. Cover and marinate for at least 2 hours, but preferably overnight or all day.
When you’re ready to cook, lift the fillets out of the marinade and set them aside. Pour the marinade off the onions and set them aside. Cover the cubed sweet potatoes with cool, salted water, bring them to a boil, and then simmer for a few minutes until they are just barely tender. Drain any excess liquid. Meanwhile, in a heavy, non-reactive skillet, gently sauté the onions in the peanut oil for about 20 minutes, until lightly browned. Add the red bell pepper, if used, for the last 5 minutes of sautéing. Combine the sautéed onions and bell pepper with drained sweet potatoes and marinade and simmer for about 20 minutes.
While the vegetables simmer, briefly grill, broil, or sauté the fish until lightly browned on both sides. Add the fish to the simmering vegetables and continue to simmer for 15 minutes more or until the fish is just cooked through. Salt to taste.
Serve Casamance Stew in wide, shallow bowls on plenty of rice or steamed millet. If you like, garnish with chopped fresh parley, cilantro, or scallions. Extra tamari at the table might be appreciated.