Prepare the fish: clean and rinse the Whole Tilapia, pat dry, and make 3–4 diagonal cuts on each side to help the marinade penetrate.
Make the marinade by finely chopping the Onion, mincing the Garlic, grating the Ginger and finely chopping the Scotch Bonnet. In a bowl combine these with one crumbled Bouillon Cube, a good pinch of Salt, a few grinds of Black Pepper, a generous drizzle of Vegetable Oil and a squeeze of Lemon Juice.
Rub the marinade thoroughly into the cavities and slashes of the fish, then let it sit for at least 30 minutes (or refrigerate for up to 2 hours) to absorb the flavors.
Prepare the attiéké: place the Attiéké in a heatproof bowl, pour over just-boiled Water to moisten (follow package proportions if provided), add a pinch of Salt, a little Vegetable Oil and a splash of Lemon Juice. Cover and let sit 3–5 minutes, then fluff with a fork to break up any clumps and set aside, keeping warm.
Heat a grill, grill pan or large skillet until very hot and brush with Vegetable Oil. Grill the marinated tilapia 6–8 minutes per side (depending on thickness) until the skin is charred and the flesh flakes easily. If you like extra brightness, squeeze more Lemon Juice over the fish just before removing from the heat.
While the fish cooks, make a quick salsa by dicing the Tomato and Red Onion, finely chopping the Hot Chili to taste, and tossing with a drizzle of Vegetable Oil, a squeeze of Lemon Juice, a pinch of Salt and a little crumbled Bouillon Cube or black pepper if desired. Taste and adjust acidity or salt.
To serve, mound the warm attiéké on plates, top with a piece of grilled tilapia, and spoon the fresh tomato-onion salsa alongside. Garnish with lemon wedges and extra Lemon slices for squeezing at the table.
