Halibut with Lemon-Fennel Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 1 fillet and about 1/2 cup salad)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 9.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 36.3g
  • Carbohydrate: 5.3g
  • Fiber: 1.7g
  • Cholesterol: 54mg
  • Iron: 2.1mg
  • Sodium: 411mg
  • Calcium: 111mg

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. 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. 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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