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
- ©2010 Publix Super Markets, Inc.
Get the Recipe
Peanut Butter Molten Bundt
This decadent chocolate bundt cake is filled with molten peanut butter.
Now Playing
Peanut Butter Molten Bundt 00:44
This decadent chocolate bundt cake is filled with molten peanut butter.
Get the Recipe
Now Playing
Giant Spinach Dip-Stuffed Pretzel 01:00
A stuffed soft pretzel guarantees the perfect crust-to-dip ratio.
Get the Recipe
Now Playing
Now Playing
Homemade Buttermilk Biscuits 00:51
Learn how to make fluffy, buttermilk biscuits from scratch.
Get the recipe
Now Playing
Trisha's Pumpkin Roll 04:26
Canned pumpkin makes Trisha's Pumpkin Roll an anytime-of-the-year treat.
Get the recipe
Now Playing
Ina's Scallops Provencal 03:01
Bring the South of France to your own home with Ina's scallops Provencal.
Get the recipe
