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

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Instructions

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