Save Recipe Print
Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Pan-Seared Tilapia

Recipe courtesy of Daisy Martinez

Pan Seared Bronzino with Mushroom Pan Jus

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories