CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE
Gourmet, August 1999 Gourmet's
0 min Serves 2.Cooking: This recipe can be prepared in 45 minutes or less. min
1 garlic clove
1/4 cup well-stirred tahini
1/3 cup water
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons coriander seeds
two 6-ounce catfish fillets
1 tablespoon olive oil
2 tablespoons coarsely chopped fresh flat-leafed parsley leaves
Nutrition Factsper serving of Serves 2.
Step 1Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
Step 2Using 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.