Halibut with Lemon-Fennel Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 teaspoon ground coriander |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon freshly ground black pepper |
5 teaspoons extra-virgin olive oil, divided |
2 garlic cloves, minced |
4 (6-ounce) halibut fillets |
2 cups thinly sliced fennel bulb (about 1 medium) |
1/4 cup thinly vertically sliced red onion |
2 tablespoons fresh lemon juice |
1 tablespoon chopped flat-leaf parsley |
1 teaspoon fresh thyme leaves |
Directions:
1. Combine first 4 ingredients in a small bowl. Combine 1 1/2 teaspoons spice mixture, 2 teaspoons oil, and garlic in a small bowl; rub garlic mixture evenly over fish. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
2. Combine remaining 3/4 teaspoon spice mixture, remaining 2 teaspoons oil, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat. Serve salad with fish.
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