Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds Recipe

Name: Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 1/2 pounds catfish fillets, or any white-fleshed fish fillets, about 5 ounces each; Salt and freshly ground black pepper; 1 1/2 cups chopped roasted red peppers; 2 cloves garlic, minced; 1 tablespoon fresh lime juice; 1 teaspoon minced fresh ginger; 1 teaspoon ground cumin; 2 tablespoons chopped fresh cilantro leaves; 1/4 cup sunflower seeds, toasted

Servings: persons

1 tablespoon olive oil
2 1/2 pounds catfish fillets, or any white-fleshed fish fillets, about 5 ounces each
Salt and freshly ground black pepper
1 1/2 cups chopped roasted red peppers
2 cloves garlic, minced
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro leaves
1/4 cup sunflower seeds, toasted

1
Heat oil in a large skillet over medium-high heat.
2
Season both sides of fish with salt and freshly ground black pepper.
3
Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender.
4
Remove from pan.
5
In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth.
6
Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes.
7
Remove from heat and stir in cilantro.
8
Serve half of the fish with all of the sauce spooned over top.
9
Sprinkle the top with toasted sunflower seeds.
10
Reserve remaining fish for heros, if desired.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 1/2 pounds catfish fillets, or any white-fleshed fish fillets, about 5 ounces each, Salt and freshly ground black pepper, 1 1/2 cups chopped roasted red peppers, and more.

Yes, Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds

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