Coriander-Crusted Halibut with Mustard Spinach Sauce

1 ½ TB coriander seeds, ground
3 medium garlic cloves, finely chopped
1 ¼ teaspoons salt, divided
4 (6 oz) boneless skinless halibut or mahi-mahi fillets
1 small onion, coarsely chopped
2 to 4 Thai, cayenne, or Serrano chiles
2 TB Olive oil, divided
1 teaspoon cumin seeds
1 cup tightly packed coarsely chopped mustard greens
1 cup tightly packed coarsely chopped fresh spinach
3 TB fresh lime juice

Directions:
In small bowl, combine coriander seeds, garlic, and ¾ teaspoon salt; rub fish w/ spice mixture. Cover and refrigerate 1 to 2 hours.
Place onion and chiles in food processor/blender; process until minced.
Heat 1 TB oil in medium saucepan over medium heat. Add cumin seeds; cook 10 to 15 seconds, until fragrant. Add onion mixture; cook 2 to 4 minutes or until golden brown. Stir in mustard greens and spinach; cook 2 to 3 minutes, until greens are wilted, stirring occasionally. Transfer to food processor/blender; Add lime juice and remaining ½ teaspoon. Pulse until pureed.
Heat remaining 1 TB oil in large skillet over medium heat. Add fish; cook 2 minutes, turning once. Reduce heat to low; cover skillet. Cook an additional 3 t 4 minutes or until fish just begins to flake.

Spoon sauce onto serving platter; plate fish on sauce. Serve immediately. 1 ½ TB coriander seeds, ground
3 medium garlic cloves, finely chopped
1 ¼ teaspoons salt, divided
4 (6 oz) boneless skinless halibut or mahi-mahi fillets
1 small onion, coarsely chopped
2 to 4 Thai, cayenne, or Serrano chiles
2 TB Olive oil, divided
1 teaspoon cumin seeds
1 cup tightly packed coarsely chopped mustard greens
1 cup tightly packed coarsely chopped fresh spinach
3 TB fresh lime juice

Directions:
In small bowl, combine coriander seeds, garlic, and ¾ teaspoon salt; rub fish w/ spice mixture. Cover and refrigerate 1 to 2 hours.
Place onion and chiles in food processor/blender; process until minced.
Heat 1 TB oil in medium saucepan over medium heat. Add cumin seeds; cook 10 to 15 seconds, until fragrant. Add onion mixture; cook 2 to 4 minutes or until golden brown. Stir in mustard greens and spinach; cook 2 to 3 minutes, until greens are wilted, stirring occasionally. Transfer to food processor/blender; Add lime juice and remaining ½ teaspoon. Pulse until pureed.
Heat remaining 1 TB oil in large skillet over medium heat. Add fish; cook 2 minutes, turning once. Reduce heat to low; cover skillet. Cook an additional 3 t 4 minutes or until fish just begins to flake.

Spoon sauce onto serving platter; plate fish on sauce. Serve immediately.