Project Description

ETHIOPIAN BBQ FISH WITH TOMATO SALSA

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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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WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!

Ethiopian Red Lentils (Misir Wat)
Ethiopian Beef and Vegetable Tagine
Ethiopian Chicken Berbere

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.

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EXPLORE AFRICA & MIDDLE EAST CULTURE

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