Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon olive oil
  • 2 1/2 pounds catfish fillets, or any white-fleshed fish fillets, about 5 ounces each
  • Salt and freshly ground black pepper
  • 1 1/2 cups chopped roasted red peppers
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 cup sunflower seeds, toasted
Directions
  • Heat oil in a large skillet over medium-high heat.

  • Season both sides of fish with salt and freshly ground black pepper.

  • Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.

  • In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro.

  • Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired.


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