Catfish Fillets with Egyptian Tahini Sauce Recipe

This recipe can be prepared in 45 minutes or less.

Serves 2.

INGREDIENTS

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

DIRECTIONS

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.

Tags: Catfish, Egyptian, Fillets, Sauce, Tahini