This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

Step 1

Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.

　　

Step 2

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.