4
10 min
20 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (15 g) Ethiopian spice
- 500 g (4) skin-on snapper fillets
- 4 shallots, chopped
- 1 tomato, chopped
- 1 tbsp white vinegar
- 1 avocado, sliced
- 1 lemon
HOW TO MAKE
Marinate fish with spice, 2tbsp olive oil, and 1tbsp lemon juice, rest 15 min.
Heat pan /BBQ to high. Add fish fillets, grill each side for 3-4 mins, Remove from the grill.
Salsa: combine shallots, tomato, vinegar, avocado, a pinch of salt, with a drizzle of olive oil
HOW TO SERVE
Serve with rice & salsa and lemon cut into wedges. Garnish with fresh parsley.
HINTS & TIPS
SIDES & CONDIMENTS
Ethiopian minced greens:
200 g kale or spinach steamed
1/2 tsp chilli flakes
1/2 tsp Berbere or paprika
1 clove garlic crushed
Sauté garlic and spices 2 min, add in steamed greens and let rest 2 min.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
swap salsa for minced greens for a winter version
Reduce meat: 200g mushrooms or 500g tofu + 250g fish
ALTERNATIVE
Any firm fish fillets can be used, or try chicken fillets
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ORIGINS
Berbere spice comes from the Ethiopian word barbare. Barbare translates to “hot” and comes from the Ancient Ethiopian word for pepper, papare. No one is sure when this dish came into being, but historians speculate that its origins lie in the era when Ethiopians controlled the route to the silk road from the Red Sea during the 11th century AD.
