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Halibut with Lemon-Fennel Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 20 mins
Yield 4 servings (serving size: 1 fillet and about 1/2 cup salad)

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

Nutrition Information

  • calories 259
  • fat 9.7 g
  • satfat 1.3 g
  • monofat 5.4 g
  • polyfat 1.8 g
  • protein 36.3 g
  • carbohydrate 5.3 g
  • fiber 1.7 g
  • cholesterol 54 mg
  • iron 2.1 mg
  • sodium 411 mg
  • calcium 111 mg

How to Make It

  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.