Halibut with Citrus Couscous, Red-Onion Marmalade, and Cilantro-Almond Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

This flavorful one-dish meal is from Greg Higgins of Higgins Restaurant and Bar in Portland, Oregon. You can substitute any firm-fleshed white fish for the halibut.

Ingredients:

1/4 cup fresh orange juice

1/4 cup port or other sweet red wine

2 tablespoons sugar

2 tablespoons red wine vinegar

1 cup vertically sliced red onion

1 teaspoon grated orange rind

1/8 teaspoon salt

dash of black pepper

1 1/2 cups chopped fresh cilantro

1/2 cup sliced almonds, toasted

1/4 cup finely chopped seeded jalapeño pepper (about 2 large)

1/4 cup fresh lime juice

3 tablespoons water

2 tablespoons honey

1 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

2 garlic cloves, peeled

3/4 cup water

1/4 teaspoon grated lemon rind

1/4 teaspoon grated orange rind

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

1 teaspoon chile paste

1/4 teaspoon salt

1/4 teaspoon curry powder

1/4 teaspoon black pepper

2 garlic cloves, minced

1 cup uncooked couscous

1 tablespoon curry powder

1/2 teaspoon salt

4 (6-ounce) skinned halibut fillets (about 1 inch thick)

cooking spray

2 cups gourmet salad greens

Directions:

1. To prepare marmalade, combine first 4 ingredients in a small nonaluminum saucepan. Bring to a boil; cook until reduced to 1/2 cup (about 5 minutes). Add onion and 1 teaspoon orange rind; cook 5 minutes. Sprinkle with 1/8 teaspoon salt and dash of black pepper; set aside.
2. To prepare sauce, combine cilantro and next 9 ingredients (cilantro through peeled garlic) in a blender or food processor; process until smooth.
3. To prepare couscous, bring 3/4 cup water and next 9 ingredients (water though minced garlic) to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork.
4. To prepare the halibut, combine curry and 1/2 teaspoon salt. Rub the fillets with curry mixture. Lightly coat with cooking spray. Heat a large nonstick skillet over medium-high heat until hot. Add fillets, and sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Place 1/2 cup salad greens on each of 4 plates, and top each serving with 1 cup couscous. Arrange fillets on top of couscous, and top with 2 tablespoons marmalade. Spoon 1/4 cup sauce around plate.

By RecipeOfHealth.com