Ethiopian · intermediate
Ethiopian Berbere Seared Fish Fillets With Tomato And Lemon
Mild white fish lightly crusted with aromatic berbere spice, pan-seared until tender, and tossed in a vibrant tomato and citrus skillet sauce.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the white fish chunks dry and dust them evenly on all sides with 1 tablespoon of the berbere spice blend.
- 02
Heat 1 tablespoon of olive oil in a wide non-stick skillet over medium-high heat.
- 03
Add the seasoned fish chunks carefully and cook for 2 minutes per side until lightly charred and flaky. Gently transfer fish onto a plate.
- 04
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.
- 05
Add the minced garlic and remaining 0.5 tablespoon of berbere spice, stirring for 1 minute to release aromatics.
- 06
Pour in the diced canned tomatoes with their juices. Simmer the tomato base gently for 5 minutes until reduced and slightly thick.
- 07
Carefully nestle the seared fish chunks back into the simmering tomato sauce, spooning sauce over top, and heat through for 2 minutes.
- 08
Remove from heat, drizzle with lemon juice, sprinkle with fresh chopped cilantro, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
dry spice crusting
Coating proteins directly in ground spice mixtures creates a protective spice shell when seared, developing deep pan flavor without burning.
Notes from the kitchen
- 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.
