Catfish Fillets with Egyptian Tahini Sauce

1. 1

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

2. 2

   Using the flat side of a large knife coarsely crush coriander seeds.

3. 3

   Pat catfish dry and season with salt and pepper.

4. 4

   In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and saute fish 2 minutes.

5. 5

   Turn fish over, sprinkling crushed coriander around it, and saute 2 minutes more, or until just cooked through.

6. 6

   Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.