Recipe

Shark N Bake Recipe

Add Step-by-Step Photos	Darbar / All my dishes 2 years, 4 months ago "Shark and bake," a popular Trinidadian pocket sandwich, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several ty... More Prep:30m Cook:5m Servings:6	Darbar
	thyme lime spicy fish tilapia catfish peppers lettuce tomato

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Fans

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Ingredients

1 pound catfish fillets or tilapia fillets

3 tablespoons fresh lime juice

3 tablespoons finely chopped green onion

3 garlic cloves, minced

1 1/2 teaspoons chopped fresh thyme

3/4 teaspoon minced seeded Scotch bonnet chile or habanero chile

3 tablespoons vegetable oil

All purpose flour

6 pita bread rounds, warmed

Chopped lettuce leaves

Tomato slices

Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

Directions

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 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. Transfer fish to paper towels to drain.

Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.

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