Name: Shark and Bake
Yield: Makes 6 servings
Ingredients: 1 pound catfish fillets or tilapia fillets; 3 tablespoons fresh lime juice; 3 tablespoons finely chopped green onion; 3 garlic cloves, minced; 1 1/2 teaspoons chopped fresh thyme; 3/4 teaspoon minced seeded Scotch bonnet chile or habanero chile; 3 tablespoons vegetable oil; All purpose flour; 6 pita bread rounds, warmed; Chopped lettuce leaves; Tomato slices; Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

Shark and BakeScott Peterson

"Shark and bake," a popular Trinidadian pocket sandwich, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried.

Since blacktip shark — the traditional choice — is not readily available, catfish or tilapia fillets are substituted here. Pita pockets are a stand-in for the flatbread that's typically used to make the sandwich.

Recipe notes

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