Asa Tibs

Asa Tibs is a fast, fragrant Ethiopian fish dish with golden edges, lively chili heat, and bright lemony freshness. Rosemary, garlic, and turmeric coat the fish lightly, while a hot pan gives it a savory sear without heavy sauce. The result is simple, bold, and perfect for a quick weeknight meal.

Nutrition · per serving

265kcal

31gProtein

3gCarbs

14gFat

0.7gFiber

2 servings

Ingredients

11 items

Fish and seasoning

firm white fish fillets, skinless and boneless300 g

garlic, finely minced2 cloves (10 g)

fresh rosemary, finely chopped1 tsp (2 g)

ground turmeric1/2 tsp (1 g)

fine salt3/4 tsp (4 g)

black pepper1/4 tsp (0.5 g)

lemon zest1 tsp

lemon juice1 tbsp (15 ml)

For frying

olive oil2 tbsp (30 ml)

jalapeño, sliced into thin rings1 medium (15 g)

To finish

lemon wedges4 wedges

Tips

•Cod, haddock, tilapia, or snapper work well; choose a firm fillet that will not fall apart in the pan.
•For a more traditional aroma, serve with injera and a simple tomato salad or sautéed greens.
•Do not overcrowd the pan; quick high-heat cooking keeps the fish tender and gives the dish its characteristic tibs-style sear.
•If you like more heat, leave the jalapeño seeds in; for milder flavor, remove them before slicing.

Steps

1
Pat the fish very dry with paper towel, then cut into large bite-size pieces, about 4 cm. In a bowl, gently toss with the garlic, rosemary, turmeric, salt, black pepper, lemon zest, and lemon juice. Let it stand while you heat the pan; this short rest lightly seasons the fish without making it watery.
300 g firm white fish fillets, skinless and boneless2 cloves (10 g) garlic, finely minced1 tsp (2 g) fresh rosemary, finely chopped1/2 tsp (1 g) ground turmeric3/4 tsp (4 g) fine salt1/4 tsp (0.5 g) black pepper1 tsp lemon zest1 tbsp (15 ml) lemon juice
2
Set a large frying pan over medium-high heat until hot, then add the olive oil. When the oil shimmers, add the jalapeño and fry for 20-30 seconds to perfume the oil without burning the chili.
2 tbsp (30 ml) olive oil1 medium (15 g) jalapeño, sliced into thin rings
3
Add the fish pieces in a single layer. Cook for 2-3 minutes on the first side without moving them too much so they color nicely. Turn carefully and cook for 2-3 minutes more, tossing once or twice with the jalapeño, until the fish is just cooked through and flakes easily. If your pan is small, cook in 2 batches to avoid steaming.
300 g firm white fish fillets, skinless and boneless1 medium (15 g) jalapeño, sliced into thin rings2 tbsp (30 ml) olive oil
4
Take the pan off the heat and rest the fish for 1 minute. Taste and adjust with an extra squeeze from the lemon wedges if desired. Serve immediately while hot, with the fried jalapeño spooned over the top.
4 wedges lemon wedges

Origin & History

Tibs in Ethiopian cooking refers to meat or fish quickly sautéed or pan-fried with aromatics and spices, often served sizzling and fresh from the pan. Asa Tibs is a fish variation of this beloved preparation, especially fitting in regions and households where fish is eaten during fasting periods or as part of pescatarian meals. Its bright, spicy, herb-forward profile reflects the direct, lively flavors common in Ethiopian home cooking.

ethiopian fish pescatarian quick pan-fried beginner lemon

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Asa Tibs

Steps

Pat the fish very dry with paper towel, then cut into large bite-size pieces, about 4 cm. In a bowl, gently toss with the garlic, rosemary, turmeric, salt, black pepper, lemon zest, and lemon juice. Let it stand while you heat the pan; this short rest lightly seasons the fish without making it watery.

300 g firm white fish fillets, skinless and boneless2 cloves (10 g) garlic, finely minced1 tsp (2 g) fresh rosemary, finely chopped1/2 tsp (1 g) ground turmeric3/4 tsp (4 g) fine salt1/4 tsp (0.5 g) black pepper1 tsp lemon zest1 tbsp (15 ml) lemon juice

Set a large frying pan over medium-high heat until hot, then add the olive oil. When the oil shimmers, add the jalapeño and fry for 20-30 seconds to perfume the oil without burning the chili.

2 tbsp (30 ml) olive oil1 medium (15 g) jalapeño, sliced into thin rings

Add the fish pieces in a single layer. Cook for 2-3 minutes on the first side without moving them too much so they color nicely. Turn carefully and cook for 2-3 minutes more, tossing once or twice with the jalapeño, until the fish is just cooked through and flakes easily. If your pan is small, cook in 2 batches to avoid steaming.

300 g firm white fish fillets, skinless and boneless1 medium (15 g) jalapeño, sliced into thin rings2 tbsp (30 ml) olive oil

Take the pan off the heat and rest the fish for 1 minute. Taste and adjust with an extra squeeze from the lemon wedges if desired. Serve immediately while hot, with the fried jalapeño spooned over the top.

4 wedges lemon wedges

Origin & History