Halibut With Lemon-Fennel Salad

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1 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

5 teaspoons extra-virgin olive oil, divided

2 garlic cloves, minced

4 (6-ounce) halibut fillets

2 cups thinly sliced fennel bulb (about 1 medium)

1/4 cup thinly vertically sliced red onion

2 tablespoons fresh lemon juice

1 tablespoon chopped flat-leaf parsley

1 teaspoon fresh thyme leaves

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