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Ivorian Attiéké with Grilled Fish

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Grilled fish with fluffy Ivorian attiéké cassava couscous, tomato-onion relish, lime, and herbs.
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Attiéké with grilled fish is a beloved Côte d’Ivoire combination: airy fermented cassava couscous meets smoky fish and a bright chopped relish.

The dish comes together quickly once the fish is seasoned. Steam the attiéké until fluffy, then add the fresh relish just before serving.

Do not over-steam attiéké; a short steaming time keeps the grains light and prevents a sticky texture.

Serving Suggestions

Serve with lime wedges, extra sliced chile, and a cool drink. Add fried plantain for a more generous plate.

A close serving of flaky grilled fish with airy attiéké and bright tomato-onion relish.

Recipe Notes

Attiéké is fermented cassava couscous sold in West African markets. If using packaged attiéké, follow its steaming directions and keep the fish seasoning the same.

Grilled fish with fluffy Ivorian attiéké cassava couscous, tomato-onion relish, lime, and herbs.

Ivorian Attiéké with Grilled Fish

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Flaky grilled fish with fluffy fermented cassava couscous and fresh tomato-onion relish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Ivorian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Grilled fish
  • 1 1/2 lb firm white fish fillets tilapia, snapper, or sea bream
  • 2 tbsp lime juice
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tbsp olive oil
Attiéké and relish
  • 2 cups attiéké fermented cassava couscous
  • 1 medium red onion finely diced
  • 2 medium tomatoes diced
  • 1/2 medium cucumber diced
  • 1 tbsp white vinegar
  • 1 small fresh chile finely sliced
  • 1 lime cut into wedges
  • 1/4 cup flat-leaf parsley chopped

Equipment

  • Outdoor grill or grill pan
  • Steamer basket
  • Mixing bowls
  • Chef’s knife
  • Fish spatula

Method
 

Season the fish:
  1. Pat the fish dry. Mix the lime juice, garlic, paprika, salt, and olive oil, then rub it over the fillets. Rest for 15 minutes.
  2. Mix the onion, tomatoes, cucumber, vinegar, chile, and parsley in a bowl. Keep the relish chilled until serving.
Cook and serve:
  1. Steam the attiéké according to the package directions, usually 5 to 8 minutes, then fluff it with a fork.
  2. Heat a grill or grill pan over medium-high heat. Grill the fish for 3 to 5 minutes per side, depending on thickness, until opaque and flaky.
  3. Spoon the attiéké onto a platter, top with the grilled fish and relish, and serve with lime wedges.

Nutrition

Calories: 470kcalCarbohydrates: 48gProtein: 38gFat: 15gSaturated Fat: 3gCholesterol: 80mgSodium: 760mgFiber: 5gSugar: 7g

Notes

  • Choose fish fillets of similar thickness so they finish at the same time.
  • Add the relish at the table to keep the attiéké light and fluffy.

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