Halibut with Lemon-Fennel Salad

Halibut with Lemon-Fennel Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 1 fillet and about 1/2 cup salad)

Recipe from

Cooking Light

Recipe Time

Prep: 20 Minutes

Nutritional 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

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

Preparation

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.

Lia Huber,

Cooking Light

April 2010
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