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

How to Make It

Step 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.

Step 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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Ratings & Reviews

falljunelaker's Review

May 18, 2014
The halibut was pricey, but the dinner was delicious. Very flavorful. Bright & clean, if that makes sense.

rhewett's Review

March 20, 2014
I've used this recipe on tilapia, sea bass, and salmon, and it is always amazing every time. (Definitely better on white fish, but I'm trying it on shrimp next, just for fun.) My kids cannot get enough. Guests of all ages and stages are impressed. The recipe makes a little more rub than needed, so I keep the leftover in a little tupperware container and use it on other similar meals. A little of that rub mixed with olive oil and lemon juice is a fabulous and very light salad dressing. I've shared this recipe several times and told everyone the same thing. No complaints yet!

SharonDeol's Review

March 21, 2010
Made this for the first time today. Used tilapia because couldn't find halibut at our local store. The dish was quite nice. Next time I would double the amount of the salad so that there is more to go around. I served this dish with couscous.