Catfish Fillets with Egyptian Tahini Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. 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:
1. Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
2. 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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