Appetite + Imagination

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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



Preparation


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.

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

Preparation

  • 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.