Attieke with Grilled Fish

Name: Attieke with Grilled Fish
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 whole tilapia or snapper (cleaned and scored), scored 3 times each side; 2 cups attieke (fermented cassava couscous); 4 roma tomatoes, diced; 1 yellow onion, thinly sliced; 1 habanero pepper (or scotch bonnet), minced; 4 garlic cloves, minced; 1/4 cup vegetable oil; 1/4 cup fresh lemon juice; 2 chicken or fish bouillon cube, crumbled; 1 tsp salt; 1/2 tsp black pepper

An Ivorian classic pairing of attieke - fermented cassava couscous - with whole grilled fish marinated in spiced tomato and onion sauce. Find attieke at African grocery stores or online.

55 minMediumServes 4480 cal/serving

West AfricanLunchGrill and StovetopPescatarianHigh ProteinGluten-FreeDairy-FreeAlcohol-Free

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Ingredients

2 whole tilapia or snapper (cleaned and scored), scored 3 times each side
2 cups attieke (fermented cassava couscous)
4 roma tomatoes, diced
1 yellow onion, thinly sliced
1 habanero pepper (or scotch bonnet), minced
4 garlic cloves, minced
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 chicken or fish bouillon cube, crumbled
1 tsp salt
1/2 tsp black pepper

Instructions

1

Mix half the 1/4 cup vegetable oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 2 crumbled chicken or fish bouillon cube, 1 tsp salt, and 1/2 tsp black pepper into a marinade. Rub over 2 scored 3 times each side whole tilapia or snapper (cleaned and scored). Marinate 15 minutes.
2

Preheat grill to medium-high. Oil grates well. Grill whole tilapia or snapper (cleaned and scored) 6-8 minutes per side until flesh flakes easily and registers 145°F (63°C) at the thickest part.
3

Heat remaining vegetable oil in a skillet. Add 1 thinly sliced yellow onion and cook 3 minutes. Add 4 diced roma tomatoes and 1 minced habanero pepper (or scotch bonnet). Cook 8-10 minutes into a sauce.
4

Place 2 cups attieke (fermented cassava couscous) in a bowl, sprinkle with 2-3 tbsp hot water, fluff with a fork, let steam 2 minutes, then fluff again.
5

Serve grilled whole tilapia or snapper (cleaned and scored) over attieke (fermented cassava couscous) with tomato-onion sauce on top. Verify fish has reached 145°F (63°C).

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Questions

What internal temperature should Attieke with Grilled Fish reach?

For Attieke with Grilled Fish, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork. The grill runs at about 145 F (about 65 C) in step 5.

How long should Attieke with Grilled Fish marinate?

Step 1 reads: "Marinate 15 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for Scotch bonnet in Attieke with Grilled Fish?

The entry for Attieke with Grilled Fish calls for 1 habanero pepper (or scotch bonnet), minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use a different white fish instead of the fish in Attieke with Grilled Fish?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Attieke with Grilled Fish uses 2 whole tilapia or snapper (cleaned and scored), scored 3 times each side.

Is Attieke with Grilled Fish gluten-free?

Yes. As written, nothing in the ingredient list for Attieke with Grilled Fish is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the bouillon.

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