Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 407
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 45
- Cholesterol
- 156
- Sodium
- 811
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.