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1
Combine all the ingredients except the fish and fonio in a blender and puree until smooth and completely combined.
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2
Take the fish and lightly score the skin diagonally in four places with a sharp knife, making sure not to cut too deeply. Place the fish in a nonreactive container with a lid and cover with the jerk marinade. Cover and refrigerate for at least 2 hours and up to 12 hours.
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3
Preheat the oven to 350u00b0F and put a cast-iron grill pan in the oven to heat until it's very hot (test by sprinkling a drop of water on the pan to see if it sizzles).
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4
Remove the fish from the marinade and pat dry. Place in the hot pan skin side down and cook for 5 to 6 minutes. Turn the fish over and cook for 5 more minutes, until the fish flakes easily with a fork.
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5
Remove from the pan and serve over fonio.
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6
In a 2-quart saucepan, heat the oil over medium heat. Sweat the ginger, garlic, and shallots and cook for 3 minutes, until the onion becomes translucent. Add the okra and tomatoes.
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7
When the tomatoes burst, add the fonio and stir with the vegetables to coat. Add 1 1/2 cups of water, bring to a simmer, cover tightly with the lid, and turn the heat to low. Cook for about 20 minutes.
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8
Fluff with a fork and let it steam for 5 minutes. Stir in the torn Thai basil.
