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“Fish spiced with Ethiopian chili pepper (berbere).”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the fish fillets four pieces; squeeze the lemon; rinse the fillets with fresh lemon juice; pat dry.
  2. Mix the hot red chili pepper powder; ground allspice, breadcrumbs.
  3. Rub the fillets with two tablespoon of oil.
  4. Dip the fillets in the buttermilk and then into the breadcrumbs, covering all sides.
  5. On a grill rack, lay the fish fillets side by side; lightly coat the fillets with one tablespoon of oil; keep the fillets standing until coating sticks.
  6. In a preheat 400 oven, grill the fillets for 20 minutes or until golden brown; or in a medium heat, on a greased pan, fry the fillets turning sides, until golden brown.
  7. Serve it warm.

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