Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fish cure by mixing 2 tablespoons of coarse salt, 1 tablespoon of Berbere spice blend, 1 teaspoon of Korerima powder, 1 teaspoon of turmeric powder, and 0.5 teaspoon of black pepper in a small bowl.

2. 2

   Generously rub the spice mixture all over 500 grams of white fish fillets, ensuring an even coating, and allow the fish to rest and cure in the refrigerator for 30 minutes.

3. 3

   While the fish is curing, prepare the quick-cured greens by shredding 200 grams of collard greens, then tossing them with 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 0.5 thinly sliced medium red onion, 1 minced small green chili (optional), and 0.5 teaspoon of salt in a medium bowl; let it sit for 15 minutes.

4. 4

   Prepare the spiced tahini dressing by whisking together 0.5 cup of tahini, 0.25 cup of water, 2 tablespoons of lemon juice, 1 teaspoon of Berbere spice blend, 2 minced garlic cloves, 2 tablespoons of chopped fresh cilantro, and 0.25 teaspoon of salt until smooth and creamy.

5. 5

   Preheat a non-stick skillet over medium heat, then sear the cured fish fillets for 4-5 minutes per side, or until cooked through and flaky.

6. 6

   Serve the cured and seared Ethiopian fish immediately with a generous drizzle of the spiced tahini dressing and the side of quick-cured greens.