Ingredients & Substitutes

Instructions

1. 1

   In a shallow dish, combine 2 tablespoons of Berbere spice, 2 minced garlic cloves, 0.5-inch grated ginger, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper to create a flavorful marinade.

2. 2

   Pat 600 grams of tilapia fillets dry and coat them evenly with the prepared marinade, ensuring each fillet is well-covered before refrigerating for at least 30 minutes.

3. 3

   Preheat a grill or grill pan to medium-high heat, then lightly oil the grates with the remaining 1 tablespoon of olive oil to prevent sticking.

4. 4

   Grill the marinated tilapia fillets for 3-4 minutes per side, or until the fish is flaky and cooked through.

5. 5

   While the fish cooks, in a small saucepan, sauté 1 finely chopped red onion and 1 minced jalapeño in the remaining 1 tablespoon of olive oil over medium heat for 5 minutes until softened.

6. 6

   Add the remaining 1 tablespoon of Berbere spice, 2 minced garlic cloves, 0.5-inch grated ginger, 0.25 teaspoon salt, 0.125 teaspoon black pepper, 60 ml water, and 240 ml full-fat coconut milk to the saucepan, bringing it to a gentle simmer for 8-10 minutes until the sauce thickens slightly.

7. 7

   Stir in the remaining 1 tablespoon of lemon juice into the coconut-Berbere sauce, then taste and adjust seasonings as needed.

8. 8

   Serve the grilled tilapia fillets immediately, spooning a generous amount of the warm coconut-Berbere sauce over each piece and garnishing with chopped fresh cilantro.