Potent Catfish Pitas with Habanero Peppers
These outstanding sandwiches combine the distinct flavor of catfish with the wonderfully spicy habanero pepper for a pita-licious meal. Serve for lunches or small appetizer bites.
Ingredients
- 4 habanero peppers, chopped
- 4 eight ounce catfish fillets
- 2 tablespoons fresh lime juice
- 3 tablespoons green onion, minced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 3 tablespoons flour
- Salt and pepper to taste
- 6 pita bread rounds, warmed
- 3 tablespoons olive oil
- Chopped spinach leaves, tomato slices and cucumber slices to serve
Cooking Directions
- Add catfish to a large dish, ensuring fillets are spread out flat.
- In a mixing bowl, combine habanero peppers with lime juice, green onion, garlic, thyme and salt and pepper.
- Pour contents over the catfish and cover. Marinate about 1 hour at room temperature.
- Heat a sauté pan to medium heat and add olive oil.
- Sprinkle each catfish fillet on both sides with flour and saute about 2-3 minutes per side, until fish is cooked through and opaque in the center. Remove from heat.
- Slice open pitas and stuff with fish.
- Finish by stuffing with spinach, tomato and cucumber.
- Serve!
NOTE: These pitas go great with a cucumber sauce or a garlic mayo.
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