Asa Tibs

Ingredients

• 1 1/2 lb tilapia fillets, cut in 1 1/2-inch pieces
• 2 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1 tbsp berbere, divided
• 3 tbsp vegetable oil, divided
• 1 red onion, sliced
• 3 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 2 jalapeños, cut in strips
• 1 Roma tomato, diced

Method

1. Toss the fish with the lemon juice, salt and half the berbere and let it sit 10 minutes.
2. Heat 2 tbsp oil in a nonstick skillet over medium-high heat and sear the fish in one layer until golden, about 2 minutes per side, then move it to a plate.
3. Add the remaining oil and the onion and cook 4 minutes, then add the garlic, ginger and remaining berbere for 1 minute.
4. Add the jalapeños and tomato, return the fish and toss gently until it flakes and reaches 145°F, 2 to 3 minutes.
5. Serve with injera and lemon wedges.

Notes