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Coriander-Crusted Fish with Chickpea Artichoke Salad

Total:: 15 min
Cook:: 15 min

Yield:: 6 servings

Ingredients

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
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

Directions

My Private Notes

Name: Coriander-Crusted Fish with Chickpea Artichoke Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Ingredients: 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; 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