3/4teaspoonminced seeded Scotch bonnet chile or habanero chile
All purpose flour
6pita bread rounds, warmed
Chopped lettuce leaves
Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce
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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Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.