Entree: Ethiopia – Afar – Afar Grilled Fish (Char-grilled coastal fish marinated with lemon, garlic, and Ethiopian spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Additional 45 min

Total 1 hr 16 min

Ingredients

- 2 whole coastal fish (such as red snapper or tilapia), approx. 1 lb (450 g) each, scaled and gutted
- 1/4 cup (60 ml) fresh lemon juice
- 3 tbsp (45 ml) olive oil
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 g) berbere spice blend
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 medium lemon, thinly sliced (approx. 3 oz (85 g))
- 1 medium red onion, thinly sliced (6 oz (170 g)) for serving
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)
- 1 tbsp (15 ml) mitmita or extra chili powder (optional, for extra heat)
- Vegetable oil for the grill grates

Instructions

1. In a bowl combine the lemon juice, olive oil, minced garlic, berbere, salt, and black pepper to make a marinade.
2. Score the fish on both sides with shallow diagonal cuts. Rub the marinade all over each fish, making sure to work some into the cuts and the cavity. Place lemon slices inside the cavity of each fish and let marinate 30–45 minutes at room temperature or up to 2 hours refrigerated.
3. Prepare a charcoal or gas grill for medium-high direct heat and oil the grates to prevent sticking.
4. If using wooden skewers, soak them in water 20 minutes and thread through the fish to help keep them flat; otherwise place fish directly on the hot grate.
5. Grill the fish 6–8 minutes per side for 1 lb (450 g) fish, turning once, until the skin is charred in places and the flesh flakes easily with a fork. Baste once with reserved marinade during the first turn (do not reuse marinade that contacted raw fish).
6. If using mitmita for extra heat, sprinkle lightly over the fish just before removing from the grill.
7. Transfer the grilled fish to a platter, garnish with sliced red onion and chopped cilantro, and serve hot with additional lemon wedges.