This recipe can be prepared in 45 minutes or less.

Ingredients

  • 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

Directions

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.

Categories
Fish, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Seafood
MacGourmet downloadCatfish Fillets with Egyptian Tahini Sauce. To import, drag image to your MacGourmet recipe box.

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