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