Shark and Bake

"This is a popular Trinidadian pocket sandwich. Recipe found in Bon Appetit."
 
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Ready In:
40mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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