This is a vibrant and fresh way of preparing halibut. The marinade and salad add a bit of time, but the end result is worth it. Also, you can find persian lime powder from Middle Eastern stores or online. Adapted from The New York Times.

Ingredients

• 1/3 c olive oil
• 1 t cumin
• 1 t coriander
• 1/4 t Persian lime powder
• 2 garlic cloves, crushed
• 2 lemons
• 1 lb skinless boneless halibut fillets, patted dry
• 1 can chickpeas, drained and patted dry
• 1/2 c Greek yogurt
• 1/4 c packed cilantro leaves
• 2 T packed parsley leaves
• 4 spring onions, finely sliced
• 2 c baby spinach
• 2 mild green chiles, seeds removed and finely sliced
• Salt and pepper
• Vegetable oil

Instructions

1. In a small bowl, make the marinade: mix the olive oil, cumin, coriander, lime powder, garlic, 3/4 t salt, and 2 t lemon zest.
2. Add 2.5 T of marinade to a bowl with the halibut and mix well.
3. Add 2 T of the marinade to a separate bowl with the chickpeas and stir to combine.
4. Set fish and chickpeas aside at room temperature for 20 minutes.
5. Mix the remaining marinade with the yogurt and set aside.
6. Meanwhile, in a mixing bowl, toss the herbs together with the spring onions, spinach, chiles, 2 T lemon juice and a good pinch of salt. Set aside.
7. Heat a large cast iron skillet over medium high heat. Add 1/2 T vegetable oil, then add the chickpeas.
8. Fry for 6 minutes, stirring every now and then, until crisp and golden-brown.
9. Transfer to a paper towel lined plate and wipe the pan clean.
10. Return the pan to a medium-high heat with the remaining 1.5 T vegetable oil.
11. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side.
12. Flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
13. To serve, toss the chickpeas with the salad. On each plate, place the halibut on top of a pile of salad mixture and drizzle with yogurt.