Coriander-Crusted Halibut with Mustard Spinach Sauce

1 1/2 TB coriander seeds, ground

3 medium garlic cloves, finely chopped

1 1/4 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

In small bowl, combine coriander seeds, garlic, and 3/4 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, untilk 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 1/2 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 untilfish just begins to flake.

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