MethodCombine coriander, fennel and ¼ teaspoon of each salt and black pepper in a bowl. Pat halibut fillets dry with a paper towel, then rub with 1 tablespoon oil and sprinkle with spice blend. Once hot, add 1 tablespoon oil and then the halibut fillets. Add kale and ¼ cup water, cover, reduce heat to medium-low and cook until kale begins to wilt, about 2 minutes. Add halibut to each bowl, then top with sautéed kale, sliced oranges, radishes and pepitas.