Recipe courtesy of Levi Roots
Fresh Brown Stew Mullet with Olympian Yams
1 hr 20 min
30 min
2 servings
1 hr 20 min
30 min
2 servings


Olympian Yams
  • 2 (4-inches long and thick) yellow or white yams
  • 2 teaspoons mayonnaise
  • Kosher salt and freshly ground black pepper, optional
Brown New Mullet
  • 1 tablespoon groundnut (peanut) or sunflower oil
  • 1 (22-ounce) mullet, gutted, scaled and gills removed
  • 1 large pinch homemade all-purpose seasoning*
  • 1 green onion, thinly sliced
  • 1 onion, finely chopped
  • 1 tomato, diced into 1/2-inch cubes
  • 1 large okra, trimmed and cut into 1/2-inch thick slices
  • 1 hot red chile, preferably Scotch Bonnet, seeded and finely chopped
  • 1/2 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1 fresh thyme sprig
  • 5 tablespoons butter or margarine


For the yams:

Preheat a grill to medium-high and lightly oil the grates or preheat the oven to 400 degrees F.

Grill or roast the yams for 40 to 60 minutes, or until tender. 

For the mullet:

Meanwhile, heat the oil, covered, in a large heavy-bottomed saute pan over medium-high heat. Season the fish with the all-purpose seasoning blend, add the fish in the pan, and sear to brown for around 2 minutes per side. After this, reduce the heat down to medium-low. Drop in the green onion, onion, tomato, okra, chile, vinegar, soy sauce, thyme, and butter, using more or less of the fat depending on how rich you want the dish to be. Cover the pan with a lid, and simmer over moderate heat for 30 minutes.

Once the yams are fully cooked, peel and discard the skins or scoop out the flesh. In a small bowl, combine the yams with the mayonnaise. Season the yams with salt, and pepper, if desired, and serve alongside the fish and sauce.

Cook's Note

*Homemade all-purpose seasoning is made up of equal parts ground allspice, ground ginger powder, and grated nutmeg.

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