Halibut And Lemon-Fennel Salad - cooking recipe

Ingredients

1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
5 teaspoons extra-virgin olive oil, divided
2 garlic cloves, minced
4 (6 ounce) halibut fillets
2 cups thinly sliced fennel bulbs (about 1 medium)
1/4 cup thinly vertically sliced red onion
1 tablespoon chopped flat leaf parsley
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leave

Preparation

Combine first 4 ingredients in small bowl. Combine 1 1/2 t spice mix, 2 t oil, and garlic in a small bowl; rub garlic mixture evenly over fish. Heat 1 t oil in a large nonstick skillet over medium-high. Add fish to pan and cook 5 minutes on each side or until done.
Combine remaining 3/4 t spice mixture, 2 t oil, fennel bulb and remaining ingredients in a medium bowl, tossing well to coat. Serve salad with fish.