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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a popular Trinidadian pocket sandwich. Recipe found in Bon Appetit. Ingredients:
1 lb catfish or 1 lb tilapia fillet |
3 tablespoons fresh lime juice |
3 tablespoons finely chopped green onions |
3 garlic cloves, minced |
1 1/2 teaspoons chopped fresh thyme |
3/4 teaspoon minced seeded scotch bonnet peppers or 3/4 teaspoon habanero pepper |
3 tablespoons vegetable oil |
all-purpose flour |
6 pita bread rounds, warmed |
chopped lettuce leaf |
tomato, slices |
mango chutney |
honey mustard |
garlic mayonnaise |
thinly sliced cucumber |
hot pepper sauce |
Directions:
1. Arrange fish in single layer in 13x9x2 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.
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.
3. Cut off then slice from each warm pita forming opening. Stuff with fish, lettuce and tomato. Serve with desired condiments.
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