Coriander-Crusted Fish with Chickpea Artichoke Salad

Another great recipe hot off the presses. Wendy sent this little gem to me, describing it as super simple and one no one walks away from without loving it. She made it on a girls weekend, and it got rave reviews! I'm excited to try it for myself!!

Coriander-Crusted Fish with Chickpea Artichoke Salad

Total Time - 15 minutes / Makes 4 Servings

Coriander-Crusted Fish

Ingredients

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

Steps

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

Ingredients

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

Prep

• Chop artichokes and onion.

Steps

1. Combine arugula, chickpeas, onions, and artichokes.
2. Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss and serve.

The original recipe can be found here.