Attiéké with Grilled Fish

Ingredients

• 4 whole small fish (such as tilapia or snapper), cleaned
• 4 cloves garlic, minced
• 2 limes, juiced
• 2 tablespoons oil, plus more for grilling
• Salt and black pepper, to taste
• 2 cups attiéké (cassava couscous), fresh or dried
• 1 onion, thinly sliced
• 2 tomatoes, sliced
• 1 cucumber, sliced
• 1-2 chilies, sliced
• Chopped parsley, for garnish

Before you cook

• Score each fish two or three times on each side.
• Rub the fish all over with the garlic, half the lime juice, 2 tablespoons oil, salt and pepper and let it marinate for 20 minutes.
• Slice the onion, tomatoes, cucumber and chilies.

Steps

1. Heat a grill or grill pan to medium-high.
2. Lay the marinated fish on the hot grates.
3. Grill for 6 minutes per side, without moving it, until the skin is blistered and the flesh flakes easily.
4. If using dried attiéké, steam it according to the package directions; if using fresh, steam it for 5 minutes over simmering water.
5. Fluff the steamed attiéké with a fork to separate the grains.
6. Drizzle the attiéké with the remaining lime juice and a pinch of salt.
7. Mound the attiéké on four plates.
8. Lay a grilled fish beside the attiéké on each plate.
9. Scatter the sliced onion, tomato, cucumber and chili over and around the fish.
10. Finish with chopped parsley and serve warm.