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Coriander-Crusted Fish over Chickpea Salad
Recipes
Coriander-Crusted Fish over Chickpea Salad
4 servings
15 minutes total

Ingredients

For fish
  • 3 tablespoons ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 4 (6 oz) firm fish fillets (such as salmon, cobia, or snapper; about 1 ½ lb)
  • 2 tablespoons olive oil
For salad
  • ½ cup canned chickpeas
  • ½ cup canned quartered artichokes
  • ¼ red onion
  • 1 package baby arugula (4–5 oz)
  • 3 tablespoons red wine vinegar
  • ⅓ cup olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Combine coriander, salt, and pepper, then coat both sides of fish with mixture (wash hands).
    2. Place oil in pan, then add fish; cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F
    3. Meanwhile, drain and rinse chickpeas. Chop artichokes and onion (¼ cup) finely; place both in mixing bowl. Stir in arugula and chickpeas.
    4. Whisk vinegar, oil, salt, and pepper until blended; add to salad and toss to coat. Place salad on serving plates; top with fish. Serve.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 600, Total Fat 45g, Sat Fat 7g, Trans Fat 0g, Chol 95mg, Sodium 610mg, Total Carb 10g, Fiber 4g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 37g, Vitamin D 100%, Calc 10%, Iron 10%, Potassium 15%