Ethiopian-Style Fish and Spinach


Ethiopian-Style Fish and Spinach

A delightfully easy and flavorful dish.
Course: Main Course
Cuisine: Ethiopian
Keyword: easy fish recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3


  • 1 pound firm white fish such as mahi mahi, cod, grouper
  • 2 teaspoons Ethiopian Mild Blend
  • 1/2 teaspoon fine sea salt
  • 1 medium red onion
  • 2-3 cloves garlic
  • 1- inch knob fresh ginger
  • 2 bunches spinach (collard greens may be used as well, about 1/2 a large bunch)
  • 1 jalapeno or other green chili (optional)
  • 1/3 cup extra virgin olive oil


  • Cut fish into 2 to 3-inch chunks and place in a bowl. Sprinkle and toss with Ethiopian Mild Blend and salt and set aside for 30 minutes.
  • Meanwhile, finely dice red onion, roughly chop garlic, and grate or chop ginger. Make sure spinach is well washed and set aside. If using jalapeno, slice lengthwise, remove seeds and veins, and thinly slice.
  • Heat olive oil over medium-high heat in a medium soup pot. Once hot, place seasoned fish chunks into oil and brown. Fish should be about halfway submerged in the oil. Cook until almost done, be careful not to let them overcook and fall apart. Remove fish from the oil and set aside.
  • Pour off all but a couple of tablespoons of oil. Add chopped onions and cook for about 2 minutes. Add a pinch of salt and cook until soft and translucent.
  • Add garlic, ginger, and spinach. Cover pot and cook until spinach wilts (this will only take 2-3 minutes). If you're using collard greens, cook until desired tenderness.
  • Once the greens are just about cooked, add fish to the pot and simmer to combine flavors. Add green chili slivers if using, and simmer for 2-3 minutes to finish cooking the fish. Be careful not to break the fish.


Another option is to coat fish with flour in addition to the spice blend and salt before frying. I left the flour out and had a delightfully delicious dish anyways!
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