How to Make the Egyptian Tahini Catfish Fillet

Catfish is the top farmed freshwater fish in North America. This fish is the most popular and versatile seafood, loved and endorsed by chefs, food media and home cooks.

The delicious taste, freshness and year-round catfish availability have taken its popularity to new heights. One can find catfish year-round in restaurants, supermarkets and fish markets.

This catfish recipe serves 4.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Four 6-ounce catfish fillets, fresh or frozen
• 2 tablespoons olive oil
• 1 can pineapple chunk, drained
• 1 can tomato, drained or 2 large chopped tomatoes
• 1/3 cup parsley
• 2 garlic clove
• 1/2 cup well-stirred tahini
• 1/2 cup water
• 3 tablespoons fresh lemon juice
• 1/3 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 teaspoons coriander seeds
• Freshly ground pepper, to taste

1. Chop garlic and puree with parsley, cumin, lemon juice, tahini, water, cumin, and salt in a blender until smooth. Crush coriander seeds using the flat side of a knife.

2. Pat catfish dry with paper towels and rub both sides of fillets with salt and pepper. Set aside and let marinate for 2 minutes.

3. Heat oil in a large skillet enough to fit the length of fillet over high heat but not smoking. Sear fish 2 minutes per side for each fillet, turn fish over once, total cooking per fillet is about 4 minutes.
   
   Not: you may have to sear in two batches if your skillet is not large enough to cook them at once.

4. Turn off heat. Sprinkle crushed coriander around it. Sear 1 minutes more, or until just cooked through.

5. Spoon tahini sauce on 4 plates and top with fish, crushed coriander, chopped tomato, pineapple chunks, parsley and oil from the skillet.

6. The mild, firm texture, and a hint of sweet nutty flavor makes catfish one of the most popular fish on the table.

Resources

• Catfish Information and Recipes
• Table of Catfish Nutritional Value

[FrazzledNanny]

on 4/5/2009 Thanks for the Egyptian Tahini Catfish recipe. I've never had this before and I love new recipes. 5*