ETHIOPIAN-STYLE FISH AND RICE (WALI NA SAMAKI)

Ethiopian-Style Fish and Rice (Wali na Samaki) image

Provided by Vickie Parks

Categories Fish

Time 50m

Number Of Ingredients 14

1 large green pepper, chopped
1 large onion, chopped
28-oz can(s) diced tomatoes (undrained)
2 c water
1 lemon, zested and juice
1/2 tsp crushed red pepper flakes, or to taste
3 bay leaves
1 tsp salt
1/2 tsp black pepper
6 skinless white fish fillets, about 5-oz each (such as tilapia)
1 c all-purpose flour
1 tsp lemon pepper
vegetable oil, for frying
6 cups cooked white rice

Steps:

1. Prepare white rice (for 6 cups/6 servings) according to package directions. Keep warm until ready to serve.
2. Place green pepper, onion, tomato, water, 1 tsp lemon zest, lemon juice, red pepper flakes, bay leaves, salt and pepper in large stockpot or Dutch oven. Stir ingredients well, and bring to boil.
3. Reduce heat to low, cover pot and let simmer 30 minutes. Remove bay leaves, and keep sauce warm until ready to serve.
4. While sauce is simmering, rinse fillets in cold running water and pat dry. Mix the flour and lemon pepper until well blended, and place it on a shallow plate. Dredge fillets in the seasoned flour to coat on both sides. Shake off excess.
5. Heat oil in a large skillet over medium-high heat. Add coated fillets and fry in hot oil for about 5 minutes each side, or until lightly browned.
6. TO SERVE: Divide rice among 6 individual serving plates. Arrange a fillet on top of the rice, then spoon some of the sauce over each fillet. Serve immediately.