Nigerian-style Grilled Fish with Rice and Tomato Salad

Suya Spice Oil Marinade

• 50 g roasted peanuts, unsalted
• 1 tsp ground black pepper
• 1 Tbsp dried thyme
• 1 Tbsp chilli powder
• 1 Tbsp garlic powder
• 1 Tbsp vegetable stock powder
• 1 tsp ground ginger
• ½ tsp curry powder
• 1 tsp salt
• 50 g vegetable oil

Fish, Rice and Salad

• 2 gilt-head bream, gutted, cleaned, max. 38 cm long, approx. 1200 g in total
  or 1200 g white fish fillets, skin on or skinless
• 2 sprigs fresh rosemary
• 1000 g water
• 1 ½ tsp salt
• 200 g long grain rice (e.g. basmati rice)
• 100 g onions, quartered, sliced (approx. 5 mm)
• 400 g tomatoes, cut in pieces (approx. 2 cm)
• 1 fresh jalapeño chilli, sliced (approx. 2 mm) (optional)
• ½ tsp ground black pepper
• 2 Tbsp lime juice
• 3 Tbsp fresh coriander leaves
  or 3 Tbsp fresh parsley leaves