Ivorian Attiéké with Grilled Fish
Flaky grilled fish with fluffy fermented cassava couscous and fresh tomato-onion relish.
Equipment
- Outdoor grill or grill pan
- Steamer basket
- Mixing bowls
- Chef's knife
- Fish spatula
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
Instructions
Season the fish:
- Pat the fish dry. Mix the lime juice, garlic, paprika, salt, and olive oil, then rub it over the fillets. Rest for 15 minutes.
- Mix the onion, tomatoes, cucumber, vinegar, chile, and parsley in a bowl. Keep the relish chilled until serving.
Cook and serve:
- Steam the attiéké according to the package directions, usually 5 to 8 minutes, then fluff it with a fork.
- 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.
- Spoon the attiéké onto a platter, top with the grilled fish and relish, and serve with lime wedges.
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.
Nutrition
Calories: 470kcalCarbohydrates: 48gProtein: 38gFat: 15gSaturated Fat: 3gCholesterol: 80mgSodium: 760mgFiber: 5gSugar: 7g