Shark and Bake Recipe
- 1 pound catfish fillets or tilapia fillets
- 3 tablespoons fresh lime juice
- 3 tablespoons finely chopped green onion
- 3 garlic cloves, minced
- 1 1/2 teaspoons chopped fresh thyme
- 3/4 teaspoon minced seeded Scotch bonnet chile or habanero chile
- 3 tablespoons vegetable oil
- All purpose flour
- 6 pita bread rounds, warmed
- Chopped lettuce leaves
- Tomato slices
- Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce
- 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.
- 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.
- 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.
