Pan Seared Catfish with Roasted Red Pepper Lime Sauce



1 tbsp. olive oil

1-1.5 catfish fillets, or any white fish fillets, about 5 oz. each

salt and freshly ground black pepper

1.5 cups chopped roasted red peppers

2 cloves garlic, minced

1 tbsp. fresh lime juice

1 tsp. minced fresh ginger

1 tsp. ground cumin

2 tbsp. chopped fresh cilantro leaves

1/4 cup sunflower seeds, toasted


Prep: 15 mins
Cook: 10 mins
Serves 4

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.