Pan Seared Cat Fish With Red Roasted Red Pepper Lime Sauce And Toasted Sunflower Seeds
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
58
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Olive Oil1
Salt1.5 cups
Roasted Red Pepper (chopped)2 cloves
Garlic (minced)1 tbsp
Lime Juice (fresh)1 tsp
Ginger (minced fresh)1 tsp
Ground Cumin2 tbsps
Cilantro Leaves (chopped fresh)1 cup
Sunflower Seed (toasted)Directions:
1
Heat oil in a large skillet over medium-high heat
2
Season both sides of fish with salt and freshly ground black pepper
3
Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender
4
Remove from pan
5
In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth
6
Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes
7
Remove from heat and stir in cilantro
8
Serve half of the fish with all of the sauce spooned over top
9
Sprinkle the top with toasted sunflower seeds
10
Reserve remaining fish for heros, if desired