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Halibut with Lemon-Fennel Salad

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Halibut with Lemon-Fennel Salad

Halibut with Lemon-Fennel Salad

Fennel is a delicately sweet licorice-scented and -flavored vegetable that is related to celery. The anethole and cineole in fennel have an antibacterial effect that can help with indigestion-related issues. These compounds also have an expectorant effect, helping to clear the lungs.  

Prep time: 10 minutes

Total time: 20 minutes

Phase: 2

Serves: 2


Serving Sizes:

20 pounds or less: 6-ounce halibut fillet + 2 cups of salad

20-40 pounds: 9-ounce halibut fillet + 3 cups of salad

40+ pounds: 9-ounce halibut fillet + 4 cups of salad



1 1/4 teaspoons ground coriander

3/4 teaspoon sea salt

3/4 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1 large garlic clove, minced

2 (6-ounce) halibut fillets

4 cups fennel bulb (about 2 medium), thinly sliced

1/2 cup red onion, sliced thinly vertically

4 tablespoons fresh lemon juice

2 tablespoons flat-leaf parsley, chopped

2 teaspoons fresh thyme leaves



Combine the first 4 ingredients in a small bowl. Set 1 ½ teaspoons of this mixture aside for later. Combine the remaining spice mixture with the garlic. Rub the garlic mixture evenly over the fish.

Heat a large nonstick skillet over medium heat. Add the fish to the pan; cook 2 to 3 minutes on the first side, or until golden brown. Flip the fillets, reduce the heat to low, and continue cooking 3 to 4 minutes or to the desired degree of doneness.

Combine the reserved 1 ½ teaspoons spice mixture, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat. Serve the salad with the fish.