Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons olive oil, 2 thinly sliced stalks lemongrass, 4 minced garlic cloves, 1 inch grated fresh ginger, 3 tablespoons berbere spice blend, 1 tablespoon fresh lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper to form a vibrant marinade.

2. 2

   Cut 1.5 pounds of firm white fish fillets into uniform 1-inch cubes and gently toss them with the prepared lemongrass berbere marinade until each piece is thoroughly coated.

3. 3

   Allow the marinated fish cubes to rest in the refrigerator for at least 30 minutes, or up to 1 hour, to deeply infuse the flavors.

4. 4

   Preheat an outdoor grill or a large grill pan to medium-high heat, ensuring the cooking surface is clean and lightly brushed with oil to prevent sticking.

5. 5

   Carefully place the marinated fish cubes onto the hot grill and cook for 2 to 3 minutes per side, turning only once, until the fish is opaque and develops light char marks.

6. 6

   Transfer the grilled Ye-asa Lemongrass Berbere Tibs to a warm serving platter and immediately garnish with 1/2 thinly sliced medium red onion, 1 small diced tomato, 1/4 cup chopped fresh cilantro, and optionally, 1 thinly sliced whole jalapeño.

7. 7

   Serve this unique Ethiopian grilled fish warm, traditionally alongside injera bread or with a simple side of fluffy rice for a complete meal.