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

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

Marmalade:
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
Sauce:
1-1/2 cups chopped fresh cilantro
1/2 cup sliced almonds, toasted
1/4 cup finely chopped seeded jalapeno 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
Couscous:
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
Halibut:
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

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.

To prepare sauce, combine cilantro and next 9 ingredients (cilantro through peeled garlic) in a blender or food processor; process until smooth.

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.

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 saut 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.

NUTRITIONAL INFO:
calories: 428 carbohydrates: 42.4 g cholesterol: 80 fat: 11.1 g sodium: 804 mg protein: 42.1 g calcium: 192 mg iron: 5.2 mg fiber: 4.9 g

YIELD:
Yield: 4 servings.