Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2010


Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

259 calories; fat 9.7g; saturated fat 1.3g; mono fat 5.4g; poly fat 1.8g; protein 36.3g; carbohydrates 5.3g; fiber 1.7g; cholesterol 54mg; iron 2.1mg; sodium 411mg; calcium 111mg.