Halibut and Lemon-Fennel Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Middle Eastern inspired dish. From April 2010 Cooking Light. Ingredients:
1 teaspoon ground coriander |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon fresh ground black pepper |
5 teaspoons extra-virgin olive oil, divided |
2 garlic cloves, minced |
4 (6 ounce) halibut fillets |
2 cups thinly sliced fennel bulbs (about 1 medium) |
1/4 cup thinly vertically sliced red onion |
1 tablespoon chopped flat leaf parsley |
2 tablespoons fresh lemon juice |
1 teaspoon fresh thyme leave |
Directions:
1. Combine first 4 ingredients in small bowl. Combine 1 1/2 t spice mix, 2 t oil, and garlic in a small bowl; rub garlic mixture evenly over fish. Heat 1 t oil in a large nonstick skillet over medium-high. Add fish to pan and cook 5 minutes on each side or until done.
2. Combine remaining 3/4 t spice mixture, 2 t oil, fennel bulb and remaining ingredients in a medium bowl, tossing well to coat. Serve salad with fish.
|
|