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.
Terre Rouge and Easton Wines