Pan seared cat fish with roasted red repper lime sauce and toasted sunflower seeds
Pan seared cat fish with roasted red repper lime sauce and toasted pepitas
Ingredients
Method
1) Heat oil in a large frying pan over medium-high heat. Season both sides of fish with salt and freshly ground black pepper.
2) Add fish fillets to pan and cook 2 minutes per side, flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
3) 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 coriander.
Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds.
2) Add fish fillets to pan and cook 2 minutes per side, flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
3) 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 coriander.
Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds.
Rate this recipe
Overall Rating:
4.60
(8)
