Catfish Fillets with Egyptian Tahini Sauce.
Ingredients
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
Directions
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)
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