This recipe can be prepared in 45 minutes or less.


  • 1 garlic clove
  • ¼ cup well-stirred tahini
  • cup water
  • 1 ½ tablespoons fresh lemon juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 teaspoons coriander seeds
  • two 6-ounce catfish fillets
  • 1 tablespoon olive oil
  • 2 tablespoons coarsely chopped fresh flat-leafed parsley leaves


Coarsely chop garlic and in a blender, and purée with the 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.

Fish, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Seafood
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