Coriander-Crusted Fish over Chickpea Salad | Publix Super Markets
Coriander-Crusted Fish over Chickpea Salad
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Cooking tools:
- Instant-read thermometer
- Saute pan
- Chef's knife
- Cutting board
- Can opener
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Stove
- Serving platter
Ingredients
- 3 tablespoons ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 4 (6 oz) firm fish fillets (such as salmon, cobia, or snapper; about 1 1/2 lb)
- 2 tablespoons olive oil
- 1/2 cup canned chickpeas
- 1/2 cup canned quartered artichokes
- 1/4 red onion
- 1 package baby arugula (4–5 oz)
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
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