In this Ethiopian Recipe is fish marinated in Lime Juice and Then in the Frying Pan Fried. This Delicious Spicy Dish is Suitable as a Lunch or Dinner.

Time Keeper


1 Hour


30 Min




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2 pounds monkfish or your favorite white flesh fish 1 1/2 tablespoons berbere salt to taste oil for frying 1 thinly sliced onion 2 finely chopped garlic cloves 3 finely chopped small chiles juice of 1 lime 3 small tomatoes, diced


1: Sprinkle berbere and lime juice over fish and leave for 1 hour to marinate 2. Heat enough oil in a large skillet for deep frying. Add fish pieces and fry until golden on all sides and cooked through. Remove to a paper towel lined plate to absorb excess oil. Sprinkle with a little salt. 3. Add onions and diced tomatoes and cook until golden and caramelized, about 10 minutes. Most of the oil will have evaporated. Add garlic and chiles. Cook for 1 more minute. 4. Return fish to the pan. Add lime juice and toss to combine. 5. Serve with lime and an extra garnish of more berbere.

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Recipe Creator

by @Enebla

Made with to injera