Fish Tibs Recipe

Trim and mince

Pat the tilapia fillets dry with paper towels. Cut into 1" pieces and place in a large bowl. Using a sharp knife, pulse in a food processor 4–6 short pulses until the fish is coarsely minced but not a paste. Alternatively finely mince by hand.

Season the minced fish with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground coriander and 1 tbsp lemon juice. Mix gently to distribute spices. Set aside while you prepare the aromatics (10–15 minutes) to let flavors meld.

Heat a large skillet (10–12" preferred) over medium heat. Add 3 tbsp extra-virgin olive oil and warm for 30 seconds until shimmering but not smoking.

Add the minced garlic (3 cloves), grated ginger (1/2 tsp) and the optional 1 tsp berbere or chili powder. Sauté, stirring constantly, about 30–45 seconds until fragrant (do not brown the garlic).

Add the finely chopped onion (1 medium) and a pinch of salt. Cook, stirring occasionally, 5–7 minutes until the onion becomes translucent and beginning to soften and brown at edges.

Stir in the diced green bell pepper and minced jalapeño (or chili). Cook 2–3 minutes until peppers begin to soften but still hold shape.

Add the diced tomatoes (2 medium) and a pinch of salt. Cook down 4–6 minutes until tomatoes release juices and the mixture is saucy but not watery. If excess liquid accumulates, increase heat to medium-high briefly to reduce for 1–2 minutes.

Make a shallow well in the center of the pan and add the seasoned minced fish in an even layer. Let it sit undisturbed for 1 minute to begin setting, then gently stir and fold the fish into the vegetable mixture using a spatula. Break up the fish to evenly distribute but avoid overworking into a paste.

Continue cooking over medium heat, stirring gently, 6–8 minutes until the fish is opaque throughout and flakes easily. Internal temperature should reach 63°C / 145°F if you use a thermometer. If mixture seems dry, add up to 1–2 tbsp olive oil or a splash of water and stir to moisten.

Taste and adjust seasoning: add up to 1/2 tsp salt or more black pepper if needed, and a squeeze of lemon juice to brighten (about 1/2 tbsp).

Stir in the chopped cilantro and parsley (1/4 cup each) and remove from heat. Let rest in pan 1–2 minutes to meld flavors.

Transfer Fish Tibs to a serving dish. Drizzle with 1 tsp extra olive oil if desired and sprinkle lightly with 1/4 tsp smoked paprika or berbere for color. Serve with lemon wedges and injera, flatbread or steamed rice.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently in a skillet over low heat with a tablespoon of water or oil to prevent drying.