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Berbere Fish w tomatoes and sweet peppers

Berbere Fish w tomatoes and sweet peppers
Cooking Time:
Imperial (US)
This easy to prepare savory fish dish can be made with halibut, snapper, swordfish or even salmon. Serve on a bed of basmati rice or couscous topped with some minced cilantro.
  • 1/2 cup sweet onion, diced
  • 1/2 cup green Anaheim pepper, diced
  • 1/2 cup sweet red or yellow pepers, diced
  • 2 cloves garlic, minced
  • 1 tbsp oil, olive or avocado
  • 1 tbsp berbere spice mix - see recipe
  • 1 cup chopped tomatoes
  • 1/2 cup water
  • 1/2 tsp Kosher salt
  • 1 tbsp oil
  • 1 lb fish filets - halibut, swordfish, snapper or salmon
  • salt and pepper
  • minced cilantro for garnish
Make the sauce.
Heat 1 Tbl. oil in a large deep skillet. Add the onions, peppers, and garlic. Cook over medium heat about 5 minutes.
Add the berbere spices and cook 1 more minute.
Add the tomatoes, water and salt. Cook over low heat for about 10 minutes while you prep the fish.
Cut the fish filets into pieces about 2" x 4". Sprinkle with salt and pepper.
Heat 1 Tbl. oil in another skillet over medium-high heat.
Add the fish and brown on one side, about 2 minutes. Turn and brown the other side.
Add the fish to the sauce, turning gently in the sauce to coat both sides of the fish. Spoon some of the sauce over the fish. Continue to simmer over low heat until fish is cooked through, about 5 minutes (depending on thickness of fish).
Serve over basmati rice or couscous and top with minced cilantro. Add a little of the Labne Cucumber Dollop on the side.
This serves 2, but is easily doubled to serve 4.
Jane O'Riordan
Terre Rouge and Easton Wines


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