Coriander Crusted Fish with Chickpea Artichoke Salad
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
Instructions
Coriander-Crusted Fish with Chickpea Artichoke Salad serves 6 original recipe by Food Network.
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