Catfish Fillets with Egyptian Tahini Sauce Recipe

This recipe can be prepared in 45 minutes or less.

Serves 2.


  • 1 garlic clove
  • 1/4 cup well-stirred tahini
  • 1/3 cup water
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 teaspoons coriander seeds
  • two 6-ounce catfish fillets
  • 1 tablespoon olive oil
  • 2 tablespoons coarsely chopped fresh flat-leafed parsley leaves


    Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.

    Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through.
    Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.

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