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Ethiopian Berbere Seared Fish Fillets With Tomato And Lemon

Name: Ethiopian Berbere Seared Fish Fillets With Tomato And Lemon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1.5 lbs skinless tilapia fillets, cut into 2-inch chunks; 1.5 tbsp berbere spice blend; 2 tbsp olive oil, divided; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 cup diced canned tomatoes, with juices; 1 tbsp fresh lemon juice; 2 tbsp fresh cilantro, chopped

Mild white fish lightly crusted with aromatic berbere spice, pan-seared until tender, and tossed in a vibrant tomato and citrus skillet sauce.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Ethiopian Berbere Seared Fish Fillets With Tomato And Lemon

AI illustration

Technique to learn

dry spice crusting

Coating proteins directly in ground spice mixtures creates a protective spice shell when seared, developing deep pan flavor without burning.

Instructions

Step 1: Pat the white fish chunks dry and dust them evenly on all sides with 1 tablespoon of the berbere spice blend.
Step 2: Heat 1 tablespoon of olive oil in a wide non-stick skillet over medium-high heat.

Step 3: Add the seasoned fish chunks carefully and cook for 2 minutes per side until lightly charred and flaky. Gently transfer fish onto a plate.

Step 4: Add the remaining 1 tablespoon of olive oil to the pan, lower heat to medium, and sauté the chopped onion for 4 minutes until golden brown.

Step 5: Add the minced garlic and remaining 0.5 tablespoon of berbere spice, stirring for 1 minute to release aromatics.

Step 6: Pour in the diced canned tomatoes with their juices. Simmer the tomato base gently for 5 minutes until reduced and slightly thick.

Step 7: Carefully nestle the seared fish chunks back into the simmering tomato sauce, spooning sauce over top, and heat through for 2 minutes.

Step 8: Remove from heat, drizzle with lemon juice, sprinkle with fresh chopped cilantro, and serve immediately.

Cooking tips

Handle the fish pieces gently with a flexible spatula when turning to keep the tender chunks whole.
Cod or halibut make great alternatives if tilapia is unavailable.
Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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