Make your own free website on

Catfish Fillets with Egyptian Tahini Sauce.


1 clove chopped garlic

1/4 cup well-stirred tahini*

1/3 cup water

1 1/2 Tbsp lemon juice

1/4 Tsp cumin

1/4 Tsp salt

2 Tsp coriander seeds

2 6-ounce catfish fillets

1 Tbsp olive oil

2 Tbsp flat-leafed parsley
coarsely chopped

salt and pepper to taste


In a blender purée garlic,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 the parsley.

*Tahini is a thick paste made of ground sesame seeds and is used frequently in Middle Eastern cooking for flavoring.(see recipe in Sauce section)