Coriander-Almond-Crusted Halibut with Orange, Artichoke and Olive Salad

Halibut is a wonderful mild flavoured choice for this dish but if you aren’t able to find it use a Talapia or Cod.  I really liked the mixture of flavours in this dish.  From Food and Drink Summer 2015.

1 tbsp coriander seeds
1/2 tsp fennel seeds
1/4 cup raw untoasted almond slivers
1 tbsp fresh mint, coarsely torn
1 orange, peeled and cut into segments
1 jar artichoke quarters, drained
1/4 cup pitted Kalamata olives, coarsely chopped
1/4 cup olive oil, divided
Salt
4 pieces halibut fillet, skinless
Pepper

• In an electric grinder or small food processor, grind together the coriander, fennel and almonds to form fine crumbs (do not over grind or they will become a paste).  Place crumbs on a plate.
• Preheat oven to 350F.
• In a small bowl, stir together the mint, orange segments, artichokes, olives and 2 tbsp oil.  Season with salt to taste and set aside.
• In a large nonstick skillet (I prefer my cast iron) heat remaining 2 tbsp oil over medium high heat.  Season halibut with salt and pepper and gently press each piece into crumbs to coat well.  Place crumb side down in oil and cook until golden and the almonds are toasted, about 2 minutes.  Turn over and brown the second side for 1 minute.  Place seared fish in preheated oven (on a baking sheet, or still in pan if it is oven proof) until fish is just cooked through, about 7 to 9 minutes depending on thickness.
• Divide the orange salad between 4 plates and top each with a piece of halibut.

Serves 4.