Attiéké with Grilled Fish

Instructions

1. 1 Rinse the whole fish under cold water and pat completely dry. Make three diagonal scores on each side of the fish to allow the marinade to penetrate. Season generously inside and out with salt, pepper, and the juice of one lime.
2. 2 Let the seasoned fish marinate at room temperature for thirty minutes. Meanwhile, prepare the attiéké by breaking apart any clumps with your fingers and steaming it over simmering water for ten to fifteen minutes until warm and fluffy.
3. 3 Prepare the onion-tomato relish by combining the diced tomatoes, sliced onions, minced scotch bonnet peppers, remaining lime juice, one tablespoon of oil, and a pinch of salt. Toss well and set aside to marinate.
4. 4 Heat a charcoal grill to medium-high heat, or preheat a grill pan over high heat on the stovetop. Brush the scored fish on both sides with the remaining oil to prevent sticking to the grill grates.
5. 5 Grill the fish for seven to eight minutes per side, resisting the urge to move them during cooking. The fish is ready to flip when the skin releases naturally from the grates and has developed a crispy, golden-brown char.
6. 6 Fluff the steamed attiéké with a fork, add a drizzle of oil and a pinch of salt, and mound it onto a large serving platter. Place the grilled fish alongside the attiéké and spoon the fresh onion-tomato relish generously over everything.