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Dish of the Month: Shark and Bake (August 2023)

Shark and Bake


Makes 6 servings

  • 1 pound blacktip shark or 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

Step 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.

Step 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.

Step 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.

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