Serves 4
25 min
Pan Seared Catfish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds
Recipe GLPR96e158e3922565
Delicate pan-seared catfish fillets topped with a vibrant roasted red pepper and lime sauce infused with warm spices, finished with a sprinkle of toasted sunflower seeds. This elegant yet simple dish comes together quickly and is naturally free from common allergens, making it perfect for any dietary restriction.
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Ingredients
1 tablespoon olive oil
2 1/2 pounds catfish fillets, about 5 ounces each
Salt to taste
Freshly ground black pepper to taste
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 toasted sunflower seeds
Directions
Heat the olive oil in a large skillet over medium-high heat until it shimmers and is hot to the touch, about 2 minutes.
Pat the catfish fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Place the seasoned fillets into the hot skillet and cook for 2 minutes without moving them. Using a spatula or tongs, carefully flip each fillet and cook for an additional 2 minutes, or until the fish is golden brown and flakes easily when tested with a fork, and reaches an internal temperature of 145°F. Transfer the cooked fish to a serving plate.
Pour the roasted red peppers, minced garlic, fresh lime juice, minced ginger, and ground cumin into a blender. Blend on high speed until the mixture is completely smooth and uniform in color.
Transfer the blended pepper sauce to a small saucepan and bring to a gentle simmer over medium heat. Let it simmer for 5 minutes, stirring occasionally, then remove from heat. Stir in the fresh cilantro leaves.
To serve, divide the catfish fillets among serving plates. Pour the red pepper lime sauce generously over the top of each portion. Sprinkle the toasted sunflower seeds evenly over the sauce and fish.
