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Combine 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.
Heat a cast-iron or nonstick skillet to medium-high. Once hot, add 1 tablespoon oil and then the halibut fillets. Let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until just cooked through but still slightly translucent in the center. Transfer halibut to a plate and lightly cover to keep warm.
In the same pan, heat 1 tablespoon oil until shimmering. Add kale and ¼ cup water, cover, reduce heat to medium-low and cook until kale begins to wilt, about 2 minutes.
Add lemon zest and ¼ teaspoon of each salt and black pepper, toss well, cover and cook until wilted, about 2 minutes more. Set aside.
To assemble, place ½ cup sweet potato noodles in each of the 4 serving bowls. Add halibut to each bowl, then top with sautéed kale, sliced oranges, radishes and pepitas. Top with the cilantro and vinaigrette (if using).