Catfish With Egyptian Tahini Sauce Recipes

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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

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 FILLETS WITH EGYPTIAN TAHINI SAUCE



Catfish Fillets with Egyptian Tahini Sauce image

This recipe can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 10

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.

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