Shark And Bake
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
34
Sourness
37
mins
Prep time (avg)
7
Difficulty
Ingredients:
450 g
Catfish Fillet3 tbsps
Lime Juice (fresh)3 tbsps
Green Onion (finely chopped)1.5 tsps
Thyme (chopped fresh)3 tbsps
Vegetable OilDirections:
1
Arrange fish in single layer in 13x9x2-inch glass baking dish
2
Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper
3
Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour
4
Heat oil in large nonstick skillet over medium-high heat
5
Sprinkle fish on both sides with salt and pepper, then flour
6
Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side
7
Transfer fish to paper towels to drain
8
Cut off thin slice from each warm pita bread round, forming opening
9
Open pita pockets and stuff with fish, lettuce, and tomato
10
Serve with desired condiments
11
Arrange fish in single layer in 13x9x2-inch glass baking dish
12
Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper
13
Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour
14
Heat oil in large nonstick skillet over medium-high heat
15
Sprinkle fish on both sides with salt and pepper, then flour
16
Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side
17
Transfer fish to paper towels to drain
18
Cut off thin slice from each warm pita bread round, forming opening
19
Open pita pockets and stuff with fish, lettuce, and tomato
20
Serve with desired condiments