Ethiopian BBQ Fish with Tomato Salsa

•  1/2 pkt (15 g) Ethiopian Berbere 30g
• 500g (4) skin-on snapper fillets 
• 4 shallots, chopped 
• 1 tomato, chopped 
• 1 tbsp white vinegar 
• 1 avocado, sliced 
• 1 lemon 

STEP 1

Marinate fish with spice, 2tbsp olive oil, and 1tbsp lemon juice, rest 15min.. 

STEP 2

Heat pan /BBQ to high. Add fish fillets, grill each side for 3-4 mins, Remove from the grill.

STEP 3

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 for 2 min, add in steamed greens and let rest for 2 min.

SWAPS & ALTERNATIVES

Veggie combos: swap salsa for minced greens for a winter version.

Alternative: Any firm fish fillets can used, or try chicken fillets.

Reduced meat: 200g mushrooms or 500g tofu + 250g fish .