How to Make It
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.
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.
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.
When frying fish, if it seems to be sticking to the pan, allow it to cook a bit longer and it should release easily.