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Publix Simple Meals

Coriander-Crusted Fish With Chickpea Artichoke Salad

Makes 4 Servings
Total Time:
15 minutes
Active Time:
15 minutes

Cooking Sequence

-- Prepare fish and begin to cook - 5 minutes

-- Prepare salad and complete fish; serve - 10 minutes

Coriander-Crusted Fish


3 tablespoons ground coriander

1 teaspoon kosher salt

1 teaspoon pepper

4 fish fillets (salmon, tuna, or swordfish; 1 1/2 lb)

2 tablespoons olive oil


1. Preheat large sauté pan on medium-high 2-3 minutes. Combine coriander, salt, and pepper; then coat both sides of fish (wash hands).

2. Place oil in pan, then add fish; cook 3-4 minutes on each side or until 145°F and fish flakes easily. May be served over Chickpea Salad (recipe below).

Chickpea Artichoke Salad


1/2 cup canned quartered artichokes, finely chopped

1/4 cup red onion, finely chopped

1 bag baby arugula leaves (4-5 oz)

1/2 cup canned chickpeas (garbanzos), drained and rinsed

3 tablespoons red wine vinegar

1/3 cup olive oil

1/4 teaspoon kosher salt

1/8 teaspoon pepper


-- Chop artichokes and onion.


1. Combine arugula, chickpeas, onions, and artichokes.

2. Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss and serve.

Aprons Advice

-- Complete your meal with fresh dinner rolls and chocolate cake for dessert.

-- If you can’t find ground coriander, substitute ground cumin.

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Coriander-Crusted Fish

CALORIES (per 1/4 recipe) 410kcal; FAT 28g; CHOL 105mg; SODIUM 380mg; CARB 0g; FIBER 0g; PROTEIN 38g; VIT A 2%; VIT C 10%; CALC 2%; IRON 4%

Chickpea Artichoke Salad

CALORIES (per 1/4 recipe) 220kcal; FAT 19g; CHOL 0mg; SODIUM 230mg; CARB 10g; FIBER 2g; PROTEIN 3g; VIT A 15%; VIT C 10%; CALC 6%; IRON 6%

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