Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a popular Trinidadian pocket sandwich. Recipe found in Bon Appetit.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

The title should be changed to catfish or tilapia pita pockets because there is absolutely no shark meat or actual fried bake in the recipe. I don't understand how they can call it shark and bake when there was no shark or bake used in it at all!

MIZZMILA October 14, 2007

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