Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 whole tilapia (1.25–1.5 lb/565–680 g each), cleaned and scaled
- 3 tbsp neutral oil + more for grill, 1 tbsp lime juice
- 3 garlic cloves (minced), 1 tbsp grated ginger
- 1 tsp smoked paprika, 1 tsp ground coriander, 1/2 tsp ground cumin, 1.5 tsp kosher salt, 1/2 tsp black pepper
- 1 small Scotch bonnet (minced) or 1/2 tsp cayenne
- 3 cups dry attiéké (cassava “couscous”), 1 cup warm water, 1/2 tsp kosher salt, 1 tbsp neutral oil, 1 tbsp butter
- 1 large red onion (thinly sliced), 2 Roma tomatoes (diced)
- 2 tbsp lime juice, 1 tbsp red wine vinegar, 2 tbsp neutral oil, 1/2 tsp sugar, 1/4 tsp salt, 2 tbsp chopped parsley
- 2 large ripe plantains, 1/2 cup neutral oil, salt
- 2 limes (wedges) for serving
Do This
- 1. Score tilapia; mix oil, lime, garlic, ginger, spices, salt, and chile. Rub fish; marinate 15 minutes.
- 2. Heat grill to medium-high (about 450°F/230°C); clean and oil grates.
- 3. Hydrate attiéké with warm water, salt, and oil; rest 5 minutes; steam 10–12 minutes; finish with butter.
- 4. Toss onion, tomatoes, lime juice, vinegar, oil, sugar, salt, and parsley; let stand 10 minutes.
- 5. Fry plantain slices in 350°F/175°C oil, 2–3 minutes per side; drain and salt.
- 6. Grill fish 5–6 minutes per side (145°F/63°C internal). Rest 5 minutes.
- 7. Pile attiéké on plates, top with fish and relish; add lime wedges and plantains on the side.
Why You’ll Love This Recipe
- Fluffy, aromatic cassava “couscous” paired with smoky, spice-rubbed tilapia — a classic Ivorian combo.
- Zingy onion–tomato relish brightens every bite with citrus and gentle heat.
- Golden fried plantains add a sweet-savory crunch for the perfect textural contrast.
- Weeknight-friendly: straightforward steps with make-ahead components.
Grocery List
- Produce: 2 whole tilapia (from fishmonger), 1 large red onion, 2 Roma tomatoes, 1 small Scotch bonnet (or habanero), 1-inch piece ginger, 3 garlic cloves, 2 large ripe plantains, 4 limes, fresh parsley.
- Dairy: Unsalted butter.
- Pantry: Dry attiéké (cassava couscous), neutral oil, smoked paprika, ground coriander, ground cumin, kosher salt, black pepper, red wine vinegar, granulated sugar (optional), chicken bouillon powder (optional).
Full Ingredients
Grilled Fish
- 2 whole tilapia (1.25–1.5 lb/565–680 g each), cleaned and scaled
- 3 tbsp neutral oil (plus more for oiling grates)
- 1 tbsp fresh lime juice
- 3 garlic cloves, finely minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1.5 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 small Scotch bonnet or habanero, seeded and minced (or 1/2 tsp cayenne)
Attiéké (Cassava “Couscous”)
- 3 cups dry attiéké
- 1 cup warm water
- 1/2 tsp kosher salt
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
- 1 tsp chicken bouillon powder (optional, for a savory boost)
Onion–Tomato Relish
- 1 large red onion, very thinly sliced
- 2 Roma tomatoes, small dice
- 2 tbsp fresh lime juice
- 1 tbsp red wine vinegar (or apple cider vinegar)
- 2 tbsp neutral oil
- 1/2 tsp granulated sugar
- 1/4 tsp kosher salt, plus more to taste
- 2 tbsp finely chopped fresh parsley (or cilantro)
Fried Plantains
- 2 large ripe plantains (yellow with black spots)
- 1/2 cup neutral frying oil
- Pinch of kosher salt
To Serve
- 2 limes, cut into wedges
- Extra chopped parsley (optional)
Step-by-Step Instructions
Step 1: Score and season the tilapia
Pat the fish dry. With a sharp knife, make 3–4 diagonal slashes on each side (1/2-inch deep), which helps the seasoning penetrate and the fish cook evenly. In a small bowl, whisk together the neutral oil, lime juice, garlic, ginger, smoked paprika, coriander, cumin, salt, black pepper, and Scotch bonnet (or cayenne). Rub this mixture all over the fish, pushing it into the slashes and the cavity. Marinate at room temperature for 15 minutes while you prep the sides.
Step 2: Preheat the grill
Heat a gas or charcoal grill to medium-high (about 450°F/230°C). Scrub the grates clean and oil them lightly to prevent sticking. If you don’t have an outdoor grill, preheat a grill pan over medium-high heat or set your oven broiler to high and position the rack 6 inches from the element. Have a fish spatula or grill basket ready.
Step 3: Make the onion–tomato relish
Place the sliced onions in a bowl. Add lime juice, red wine vinegar, neutral oil, sugar, and salt; toss and massage lightly to soften the onions. Fold in the diced tomatoes and parsley. Taste and adjust salt or lime to balance. Let stand for at least 10 minutes so the flavors meld.
Step 4: Steam the attiéké until fluffy
In a large bowl, combine the dry attiéké with warm water, salt, and 1 tbsp neutral oil. Use your fingers to rub and separate the granules until evenly moistened and no dry pockets remain. Cover and rest 5 minutes. Transfer to a steamer basket lined with cheesecloth or a perforated pan, and steam over simmering water for 10–12 minutes, until hot and fluffy. Return to the bowl, add butter (and bouillon powder if using), and fluff with a fork. Keep warm, covered.
Step 5: Fry the plantains
Peel the plantains and slice on the diagonal into 1/2-inch pieces. Heat 1/2 cup oil in a 10-inch skillet to 350°F/175°C. Fry plantains in a single layer, 2–3 minutes per side, until deeply golden and tender. Drain on paper towels and sprinkle with a pinch of salt.
Step 6: Grill the tilapia
Lightly oil the fish and place on the hot grill. Cook 5–6 minutes per side, covered if possible, until skin is nicely charred and flesh is opaque and flakes easily (internal temperature 145°F/63°C at the thickest part). Use a grill basket or a well-oiled grate and a fish spatula to flip carefully. Transfer to a platter and rest 5 minutes.
Step 7: Plate and serve Ivorian-style
Divide the attiéké among plates, piling it like couscous. Lay the grilled tilapia on top or alongside. Spoon over a generous amount of the onion–tomato relish. Add lime wedges and nestle the fried plantains on the side. Finish with extra parsley if you like. Eat immediately for the best texture and contrast.
Pro Tips
- Prevent sticking: preheat the grill fully, oil the grates, and lightly oil the fish just before it goes on.
- Attiéké texture: if the grains look dry after steaming, sprinkle in 1–2 tbsp hot water and fluff again; if too wet, steam 2–3 minutes more.
- Mellow onions: massaging the onions with acid (lime and vinegar) tames sharpness and creates a quick pickle effect.
- Plantain perfection: use plantains that are yellow with black speckles—soft but not mushy—for caramelized edges and custardy centers.
- Heat level: keep Scotch bonnet seeds for more fire; remove them or swap in cayenne for a gentler burn.
Variations
- Different fish: swap tilapia for whole branzino, mackerel, or thick salmon steaks. Adjust cooking time to thickness.
- Oven method: roast seasoned fish on a rack at 450°F/230°C for 12–15 minutes, broiling the last 1–2 minutes for char.
- Extra Ivorian flair: drizzle a teaspoon of red palm oil over the hot attiéké and add a side of spicy piment sauce.
Storage & Make-Ahead
Relish can be made up to 2 days ahead; keep covered and chilled. Attiéké can be steamed 1 day ahead; cool completely, then refrigerate. Reheat by steaming 5 minutes or microwaving with a sprinkle of water until hot and fluffy. Fried plantains are best fresh but can be re-crisped in a 375°F/190°C air fryer for 3–4 minutes. Grilled fish is best day-of; leftovers keep 1 day in the fridge. Reheat gently (300°F/150°C oven, 8–10 minutes) to avoid drying out.
Nutrition (per serving)
Approximate: 800 calories; 35 g protein; 80 g carbohydrates; 35 g fat; 7 g fiber; 900 mg sodium. Values will vary based on fish yield, oil absorption, and attiéké brand.
