Shark and Bake
A Caribbean-inspired sandwich featuring seasoned fish fillets served in warm pita bread with fresh vegetables and tropical condiments. This dish combines spicy Scotch bonnet peppers with herbs and lime for a flavorful island taste.
Ingredients
- •1 pound catfish fillets or tilapia fillets
- •3 tablespoons fresh lime juice
- •3 tablespoons finely chopped green onion
- •3 cloves garlic cloves
- •1½ teaspoons fresh thyme
- •¾ teaspoon minced seeded Scotch bonnet chile or habanero chile
- •3 tablespoons vegetable oil
- •½ cup All purpose flour
- •6 rounds pita bread
- •2 cups Chopped lettuce leaves
- •2 medium Tomato slices
- •Assorted condiments
- •mango chutney
- •honey mustard
- •garlic mayonnaise
- •1 medium thinly sliced onion
- •1 medium thinly sliced cucumbers
- •hot pepper sauce
Cooking Instructions
- 1.
Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
60 min
- 2.
Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side. Transfer fish to paper towels to drain.
10 min
- 3.
Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.
10 min
