Catfish With Egyptian Tahini Sauce Food

CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE

Catfish Fillets with Egyptian Tahini Sauce image

Categories Blender Fish Sauté Quick & Easy Summer Gourmet

Yield Serves 2

Number Of Ingredients 10

Ingredients

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

Steps:

Coarsely chop garlic and in a blender purée with 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.

CATFISH WITH EGYPTIAN TAHINI SAUCE

CATFISH WITH EGYPTIAN TAHINI SAUCE image

Categories Fish Sauté Quick & Easy

Number Of Ingredients 10

Ingredients

3 garlic clove
1/4 cup well-stirred tahini
1/3 cup water
3 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

Steps:

Coarsely chop garlic and in a blender purée with 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. Serves 2. Gourmet Gourmet's Quick Kitchen August 1999

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