Ethiopian · beginner
Ethiopian Mitmita Spiced Fish Tibs With Sweet Peppers
Quick-seared tilapia fillets cooked skillet-style with vibrant peppers, onions, and spicy mitmita pepper blend finished with spiced niter kibbeh butter.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the tilapia pieces dry with paper towels and season evenly with fine sea salt and ground cardamom.
- 02
Heat 1 tablespoon of niter kibbeh in a large stainless steel skillet over medium-high heat.
- 03
Add red onion and bell pepper strips, sautéing for 4 minutes until edges begin to soften and lightly brown.
- 04
Push vegetables to the sides, add remaining niter kibbeh to center of skillet, and add fish pieces in a single layer alongside garlic and sliced jalapeños.
- 05
Sear fish untouched for 2 minutes, sprinkle mitmita spice over the skillet, then gently toss everything together for another 3 minutes until fish is flaked and cooked through.
- 06
Drizzle fresh lemon juice over the fish tibs and serve immediately with flatbread.
A LITTLE KITCHEN KNOW-HOW
High-Heat Skillet Searing (Tibs)
Cooking meat or fish rapidly in hot spiced butter alongside aromatics to achieve seared edges while retaining internal moisture.
Notes from the kitchen
- Mitmita is significantly hotter than berbere, so adjust the quantity to suit your preferred heat tolerance.
- Keep fish pieces relatively large so they hold their shape during quick skillet stirring.
- 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.
