Entree: Mali – Grilled Fish with Attiéké (Whole seasoned and char-grilled fish served with attiéké, a steamed grated cassava couscous)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 16 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole tilapia, cleaned and scaled, approx. 1.25 lb (570 g) each
- 4 cloves garlic, minced (about 0.5 oz (15 g))
- 1-inch (2.5 cm) piece fresh ginger, grated, about 1 tbsp (6 g)
- 1 scotch bonnet or habanero pepper, minced (adjust to taste)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable or peanut oil, plus extra for brushing
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 3 cups (300 g) prepared attiéké (steamed/reconstituted cassava couscous)
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- Lime wedges for serving

Show original ingredient measurements

- 2 whole tilapia, cleaned and scaled, approx. 1.25 lb (570 g) each
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1-inch (2.5 cm) piece fresh ginger, grated, about 1 tbsp (6 g)
- 1 scotch bonnet or habanero pepper, minced (adjust to taste)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable or peanut oil, plus extra for brushing
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 3 cups (300 g) prepared attiéké (steamed/reconstituted cassava couscous)
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine the minced garlic, grated ginger, minced scotch bonnet, lime juice, 2 tbsp (30 ml) oil, smoked paprika, cumin, salt, and pepper to make a paste.
2. Pat the fish dry and make 2–3 diagonal slashes on each side. Rub the spice paste all over the fish and into the slashes and cavity. Let marinate 30–60 minutes in the refrigerator.
3. Prepare the attiéké according to package instructions (typically fluff and steam briefly after adding a little water) so it is warm and light. Stir in 1 tbsp (15 ml) oil and season with a pinch of salt; keep warm.
4. Heat a grill or grill pan to medium-high and oil the grates. Grill the fish 6–8 minutes per side (time varies with thickness) until the flesh is opaque and flakes easily and the skin is nicely charred. Alternatively, broil 6–8 inches (15.2 to 20 cm) from heat, turning once.
5. While the fish grills, toss the sliced onion and diced tomato with chopped parsley and a squeeze of lime to make a simple salsa.
6. Transfer the grilled fish to a serving platter, spoon attiéké alongside, top with the tomato-onion salsa, and serve with lime wedges.

1. In a bowl combine the minced garlic, grated ginger, minced scotch bonnet, lime juice, 2 tbsp oil, smoked paprika, cumin, salt, and pepper to make a paste.
2. Pat the fish dry and make 2–3 diagonal slashes on each side. Rub the spice paste all over the fish and into the slashes and cavity. Let marinate 30–60 minutes in the refrigerator.
3. Prepare the attiéké according to package instructions (typically fluff and steam briefly after adding a little water) so it is warm and light. Stir in 1 tbsp (15 ml) oil and season with a pinch of salt; keep warm.
4. Heat a grill or grill pan to medium-high and oil the grates. Grill the fish 6–8 minutes per side (time varies with thickness) until the flesh is opaque and flakes easily and the skin is nicely charred. Alternatively, broil 6–8 inches from heat, turning once.
5. While the fish grills, toss the sliced onion and diced tomato with chopped parsley and a squeeze of lime to make a simple salsa.
6. Transfer the grilled fish to a serving platter, spoon attiéké alongside, top with the tomato-onion salsa, and serve with lime wedges.