Shark and Bake

Shark and Bake
Photo by Scott Peterson


  • Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, onion, cucumbers, and hot pepper sauce
  • 1 pound catfish fillets or tilapia fillets
  • All purpose flour
  • Tomato slices
  • 3 tablespoons fresh lime juice
  • ¾ teaspoon Scotch bonnet chile or habanero chile
  • 6 pita bread rounds
  • + 5 more ingredients
    • lettuce leaves
    • 3 tablespoons green onion
    • 3 tablespoons vegetable oil
    • 3 garlic cloves
    • 1 ½ teaspoons fresh thyme

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. Heat oil in large nonstick skillet over medium-high...

View full recipe at Epicurious


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