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.
