Prep 20 mins
Cook 20 mins
This is a popular Trinidadian pocket sandwich. Recipe found in Bon Appetit.
- 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
- tomatoes, slices
assorted condiments such as
- mango chutney
- honey mustard
- garlic mayonnaise
- thinly sliced cucumber
- hot pepper sauce
- 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.
- 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.
- Cut off then slice from each warm pita forming opening. Stuff with fish, lettuce and tomato. Serve with desired condiments.
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!