Halibut with Lemon-Fennel Salad

Serves: 4

Fennel is a delicate, sweet-flavored, licorice-scented vegetable. It contains anethole and cineole, which have an antibacterial effect that can help with indigestion-related issues. These compounds also have an expectorant effect, helping to clear the lungs.

INGREDIENTS

1 tsp. ground coriander
½ tsp. ground cumin
½ tsp. salt
¼ tsp. freshly ground black pepper
5 tsp. extra virgin olive oil, divided
2 cloves garlic, minced
4 (6-oz.) halibut fillets
2 cups thinly sliced fennel bulb
¼ cup thinly sliced red onion
2 tbsp. fresh lemon juice
1 tbsp. chopped fresh flat-leaf parsley
1 tsp. fresh thyme leaves

INSTRUCTIONS

1. In a small bowl, combine the coriander, cumin, salt and pepper. In a separate small bowl, combine 1½ teaspoons of the spice mixture with 2 teaspoons of the oil and the garlic; rub this garlic mixture evenly over the fish.
2. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the fish and cook for 5 minutes on each side, or to your desired degree of doneness.
3. Meanwhile, combine the remaining ⅓ teaspoon spice mixture and the remaining 2 teaspoons oil with the fennel, onion, lemon juice, parsley and thyme in a medium bowl, tossing well to coat. Serve the salad alongside the fish.

NUTRITION DATA FOR 1 SERVING

Calories 259kcal
Total Carbohydrates 5g
Protein 36.3g
Total Fat 10g
Saturated Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Trans Fat 2g
Cholesterol 54mg
Sodium 780mg
Potassium 356mg
Dietary Fiber 5g
Sugars 2g
Vitamin A 6% Daily Value
Vitamin C 15% Daily Value
Calcium 35% Daily Value
Iron 16% Daily Value

This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here