Pan Seared Cod With Green Tahini Sauce

• 1 pound fresh cod fillets
• salt
• black pepper
• 2 tablespoons unsalted butter, cut into pieces
• 2 tablespoons canola oil
• 1 cup green tahini sauce
• 1 cup loosely packed flat leaf parsley
• 3/4 cup tahini
• 1/2 cup loosely packed cilantro
• 1/2 cup olive oil
• 1/4 cup loosely packed dill
• 1/4 cup lemon juice (about 2 lemons)
• 2 green onions, chopped
• 2 garlic cloves
• 1/2 teaspoon cumin
• salt to taste
• 1/4 to 1/2 cup water as needed

1. Pat cod filets dry and season generously with salt and black pepper. Heat a large nonstick skillet high heat. When the pan is hot, add canola oil; reduce heat to medium-high. Add fish to pan, skin side down (if applicable), and cook 2-3 minutes on each side or until fish begins to brown.
2. Add butter to pan. When melted, baste the fish with butter, cooking and basting for 1 to 2 minutes. Remove pan from heat. Serve cod immediately with Green Tahini Sauce.
3. Green Tahini Sauce: In a high-powered blender, combine first 10 ingredients (through salt); blend until smooth. Add water to loosen thickness to desired consistency.
4. When frying fish, if it seems to be sticking to the pan, allow it to cook a bit longer and it should release easily.

cod fillets, salt, black pepper, unsalted butter, canola oil, tahini sauce, flat leaf parsley, tahini, cilantro, olive oil, dill, lemon juice, green onions, garlic, cumin, salt, ubc

Taken from www.myrecipes.com/recipe/pan-seared-cod-with-green-tahini-sauce (may not work)