Asa Tibs de Massawa (Red Sea Sizzling Berbere, Rosemary & Lime Pan-Seared Fish) – Authentic Eritrea Recipe
From the Red Sea port of Massawa: flaky fish cubes flash-seared with rosemary, berbere, and bright lime.
- Country of Origin
- 🇪🇷 Eritrea (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized firm white snapper or grouper cubes, Sliced red onions and Roma tomatoes, Green chilies, Berbere spice, Fresh rosemary
Ingredients for Asa Tibs de Massawa (Red Sea Sizzling Berbere, Rosemary & Lime Pan-Seared Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized firm white snapper or grouper cubes, prepped into bite-sized pieces
- 1.5 cups sliced red onions and Roma tomatoes, washed and trimmed
- 1 cup green chilies
- 1 medium onion and 3 cloves garlic, finely minced with berbere spice
- 1.5 tbsp traditional Eritrea seasoning (fresh rosemary, garlic, fresh lime juice, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and berbere spice for 2–3 minutes until softened and fragrant.
- Add bite-sized firm white snapper or grouper cubes and sliced red onions and Roma tomatoes along with fresh rosemary, garlic, fresh lime juice, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with green chilies and serve straight from the skillet.