Spicy Grilled Fish Fillets

Fish spiced with Ethiopian chili pepper (berbere).

• Ready In: 35 mins
• Serves: 4

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.