Ivorian Attieke Bowl with Grilled Tilapia

Ingredients

• 2 tilapia fillets, about 12 oz total
• 2 cups attieke or couscous
• 2 tbsp neutral oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 ripe tomatoes, diced
• 1 red chili, minced
• 1 cucumber, diced
• 3 limes, 2 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Make the salad first so it has time to macerate: toss the sliced onion, tomatoes, cucumber, chili, half the garlic, the juice of one lime, and 1/2 teaspoon salt together and leave at room temperature.
2. Steam the attieke in a sieve set over simmering water, covered, for 10 to 12 minutes, until the grains are hot and fluffy. If using couscous, pour over an equal volume of boiling salted water, cover, and stand for 8 minutes.
3. Fluff the grains with a fork and toss with 1 tablespoon of the oil so they stay separate.
4. Pat the fish completely dry and season it with the remaining garlic, the juice of the second lime, salt, and pepper. Dry fish is what allows a sear rather than a steam.
5. Heat a grill pan or heavy skillet over medium-high heat with the remaining oil until it shimmers.
6. Cook the fillets skin side down for 4 minutes without moving them, so the skin crisps and releases cleanly from the pan.
7. Turn once and cook for 2 to 3 minutes more, until the flesh is opaque, flakes easily, and reaches 145F (63C).
8. Pile the attieke into bowls, set the fish on top, and spoon the salad and all its juices over. Finish with cilantro and lime wedges.

Allergen note: Contains gluten and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.