Pan-Roasted Halibut With An Iberian Chickpea-Chorizo Stew Recipe - (4/5)

Ingredients

• SEAFOOD SEASONING:
• 2 tablespoons ground coriander
• 1 tablespoon Old Bay seasoning
• 2 teaspoons salt
• 1 teaspoon freshly-ground black pepper
• IBERIAN STEW:
• 4 tablespoons olive oil
• 4 ounces Spanish-style chorizo sausage bias cut 1/4" slices (preferably Goya or Quixote brand)
• 1 tablespoon minced garlic
• 1 cup diced onion
• 1/2 cup finely-diced peeled carrot
• 1/8 teaspoon dried oregano
• 1 cup shredded cabbage
• 1 large can chickpeas - (19 oz) drained, rinsed
• 1 cup chicken stock
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup minced fresh cilantro (leaves and stems)
• HALIBUT:
• 4 halibut fillets - (abt 6 oz ea)
• 1 cup julienned scallions green and white parts
• 1/4 cup fresh cilantro leaves