Grilled White Fish with Coriander-Buttered Tomatoes and Dill


4 tablespoons unsalted butter
1 teaspoon ground coriander
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. cracked black pepper
1 1/2 lbs. tomatoes, cut into 1-inch pieces (about 4 cups)
1/2 Tbsp. white wine vinegar
Kosher salt
4, 5- to 6-ounce fillets of cod, haddock or halibut
Cooked brown rice (or your favorite grain), for serving (optional)
Garnishes: A few sprigs of fresh dill, toasted walnuts, crumbled feta
Reciped developed by @Mallory.RDN


1.Heat butter in a large skillet over medium heat, until melted. Stir in coriander, cumin, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes. Add 1 teaspoon kosher salt and vinegar and toss gently to combine. Taste and adjust seasoning, if needed.
2.Heat an indoor grill pan (or large skillet) to medium. Grill/sear fish until just cooked through, about 3-4 minutes per side depending upon the thickness of your fillet. Transfer fish to plates.
3.To serve: spoon the buttered tomatoes over the grilled fish. Serve with rice or your favorite grain (great for soaking up the juices!), if desired. Sprinkle with dill, walnuts, and feta.

This dish, created by @Mallory.RDN, works really well with many types of fish (or even shellfish!) so use what you prefer and what you have access to. It’s quick to pull together on a weeknight and delivers big flavors with little work. If tomatoes are out of season, try with canned (diced or whole peeled) for an equally delicious version!

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