Catfish Fillets with Egyptian Tahini Sauce

• 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

1. Coarsely chop garlic and in a blender puree with tahini, water, lemon juice, cumin, and salt until smooth.
2. Using the flat side of a large knife coarsely crush coriander seeds.
3. Pat catfish dry and season with salt and pepper.
4. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and saute fish 2 minutes.
5. Turn fish over, sprinkling crushed coriander around it, and saute 2 minutes more, or until just cooked through.
6. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.

garlic, tahini, water, lemon juice, ground cumin, salt, coriander seeds, catfish fillets, olive oil, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/catfish-fillets-with-egyptian-tahini-sauce-102050 (may not work)