Ingredients
1/4
cup well-stirred tahini
1
1/2 tbsp fresh lemon juice
two 6-ounce catfish fillets
2
tbsp coarsely chopped fresh flat-leafed parsley leaves
Directions
1.
Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
2.
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.
Phoenix Restaurants
