Sablefish With Stone Fruit Salsa

• 2 teaspoons ground coriander, divided
• 1/4 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/8 teaspoon cayenne
• 1/8 teaspoon ground cardamom
• 3 tablespoons vegetable oil, divided
• 3 tablespoons very coarsely chopped cilantro, divided
• 2 tablespoons sliced green onion
• 1 1/2 tablespoons lemon juice
• 1 tablespoon minced, seeded serrano chile
• 1 1/4 teaspoons kosher salt, divided
• 1 pound mixed ripe plums, pluots, and apricots, pitted and sliced
• 4 sablefish or sole fillets (1 1/3 lbs. total, 1 in. thick for sablefish and 1/2 in. thick for sole)

1. Preheat oven to 475u0b0. Meanwhile, in a small frying pan, combine 1/2 tsp. coriander and the cumin, turmeric, cayenne, and cardamom. Toast over medium heat, stirring, until fragrant and just a bit darker, about 2 minutes. Pour into a bowl and stir in 2 tbsp. each oil and cilantro, the green onion, lemon juice, chile, and 1/4 tsp. salt. Stir in fruit and set aside.
2. In center of a rimmed baking sheet, combine remaining 1 1/2 tsp. coriander, 1 tbsp. oil, and 1 tsp. salt. Turn fish in paste to coat (if fish has skin, arrange it skin side down). Bake fish until no longer translucent in center (cut to test), 8 to 12 minutes for sablefish, about 5 minutes for sole.
3. Transfer fish to plates and spoon salsa on top. Sprinkle with remaining cilantro.

ground coriander, ground cumin, turmeric, cayenne, ground cardamom, vegetable oil, cilantro, green onion, lemon juice, kosher salt, mixed, sablefish

Taken from www.myrecipes.com/recipe/sablefish-stone-fruit-salsa (may not work)