Spicy Grilled Fish Fillets |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Fish spiced with Ethiopian chili pepper (berbere). Ingredients:
1 lb fish fillet (base, halibut, flounder, etc) |
2 teaspoons chili powder (berbere) |
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil |
1/2 cup breadcrumbs (finely crushed) |
1/2 cup buttermilk |
1 lemon |
1/4 teaspoon ground allspice |
salt |
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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