One of my favourite summertime recipes to showcase this wonderful blend! The spicy, sweet, savoury flavours of the Berbere blend work so well with the delicate flavour of the fish. The fish is BBQ’d so the inside is moist and flaky and the outside is charred and smoky. This is all offset by the zesty, spicy tomato salsa – a marriage made in culinary heaven! I like to serve this with some simple fluffy rice to soak up all those amazing bold flavours.
Check out some more of our recipes using Ethiopian Berbere:
Spices used in this recipe
Ethiopian Berbere – Hot
Ethiopian Berbere is an African spice blend made up of roasted herbs and spices. It has a full flavour which is characterised by its spicy aroma. It is used in Ethiopia and Eritrean cuisines. It is particularly used in the Ethiopian dish Berbere Chicken or just added to any dish to add a spicy, fragrant touch as well as a stunning warm red hue.$3.45
In a bowl, combine your Berbere with the juice of 1 of your lemons, a generous pinch of salt, and a good glug of olive oil. Add your fish fillets in and toss to coat. Set aside for 15 mins to come to room-temp and marinate.
When ready, heat your BBQ to high (you can also use a griddle or pan if you don’t have a BBQ). When hot, place your fillets on the hot plate skin-side down and grill on each side for 3-4 mins, or until opaque and flaky inside. Remove from the grill and squeeze with 1/2 lemon.
While the fish cooks, combine your chillies, shallots, tomato, vinegar, a good pinch of salt, and a generous drizzle of olive oil and stir to combine – set aside for serving.
Serve your fillets with fluffy rice alongside your salsa and the remaining 1/2 lime cut into 4.