Prep: 15 mins
Cook: 10 mins
Heat oil in a large skillet over med-hi heat. Season both sides of fish with salt and freshly ground black pepper. Add fish fillets to skillet and cook 2 minutes per side, flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
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 cilantro.
Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds.
Recipe courtesy of The Butcher Shoppe.