Pan-Fried Halibut with Spiced Chickpea and Herb Salad - Seattle Times

I like EVERY word in the title of this blog, Dear Readers! And, if this is the first time you are visiting my blog, welcome, and pls. note that when I use an asterisk* it denotes changes I would make or suggestions...........Cooking is creating culinary treats so enjoy the adventure!!!
(serves 4)

1/2 cup olive oil
1 t. ground cumin
1 t. ground coriander (I like to grind the seeds in my mortar with my pestle*)
1/2 t. ground Persian lime powder (optional)
2 garlic cloves, crushed
3/4 t. kosher salt
2 lemons (finely grate the zest to get 2 t., juice to get 2 T. and cut the remaining into wedges)
4 skinless boneless halibut fillets, patted dry (about 1 lb.)
1 can chickpeas, drained, rinsed well*, and patted dry
1/3 cup plus 1 T. plain yogurt
1/4 packed cup cilantro leaves
2 packed T. flat-leaf* parsley leaves
4 spring onions, finely sliced
1 small bunch large-leaf spinach, firm stems removed, leaves finely sliced
1-2 mild green chilies such as Anaheim, to taste, finely sliced and seeds removed if you like
Kosher* salt
2 T. veg. oil

Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lime zest. Add 2&1/2 T. of the marinade to a bowl with the halibut and mix well. Add 2 T. of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temp. for 20 min. Mix the remaining marinade with the yogurt and set aside. Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chilies, lemon juice, and a good pinch of salt. Heat a large nonstick frying pan over med.-high heat, then add 1/2 T. of veg. oil. Add the chickpeas (and bits of garlic) and fry for 6 min., stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean. Return the pan to a medium-high heat with the remaining 1&1/2 T. of veg. oil. Add the halibut fillets, spaced apart, and fry 2-3 min. on one side, the flip and fry for 2 more min. on the other side until both sides and crisp and golden brown. Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad, and serve  with the lemon wedges and the remaining yogurt sauce alongside.

"The good news is that God cares for us!"

Love,

MM