Tuesday, March 3, 2015

Coriander - Crusted Fish with Chickpea - Artichoke Salad



Coriander-Crusted Fish over Chickpea - Artichoke Salad (Photo from Publix Aprons™)


Some folks eat fish during Lent, others refrain from it. If you are a Lenten fish-eater, you might want try Coriander - Crusted Fish with Chickpea - Artichoke Salad. It’s not necessarily an Armenian meal, but could certainly pass for one. This dinner combination is satisfying, fancy enough to serve to guests, and is perfect to serve beyond Lent.

I can't take credit for this recipe duo. The credit goes to Publix Aprons™ Simple Meals collection, a great resource for meal ideas!

Coriander-Crusted Fish
Serves 4

Ingredients:
3 tablespoons freshly ground coriander seeds
1 teaspoon kosher salt
1 teaspoon pepper
4 fish fillets (salmon, tuna, or swordfish; about 1 1/2 lb. total weight)
2 tablespoons olive oil

Directions:
1. Preheat large sauté pan on medium-high 2-3 minutes. Combine coriander, salt, and pepper; then coat both sides of fish. Wash your hands after handling raw fish.
2. Place oil in pan, then add fish; cook 3-4 minutes on each side or until fish flakes easily. Serve with Chickpea Artichoke Salad. (Recipe follows.)

Chickpea Artichoke Salad

Ingredients:
1 can artichokes in brine (not marinated), drained and finely chopped
NOTE: Frozen (thawed) artichoke hearts may be substituted for the canned
1/4 cup sweet onion, finely sliced
1 bag baby arugula leaves (4-5 oz.)
1 cup canned chickpeas (garbanzos), drained and rinsed
3 tablespoons fresh lemon juice (red wine vinegar may be substituted)
1/3 cup olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper

Directions:
1. In a large bowl, combine arugula, chickpeas, onions, and artichokes.
2. In a separate bowl, whisk lemon juice (or vinegar, if using), oil, salt, and pepper until blended; add to salad. Toss.
Top with Coriander-Crusted Fish.

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