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Categories:
marmalade orange juice port sugar red wine vinegar red onion orange rind salt black pepper fresh cilantro almonds pepper lime juice water honey ground cumin salt black pepper garlic couscous water lemon rind orange rind lemon juice orange juice chile paste salt curry powder black pepper garlic couscous curry powder salt cooking spray gourmet salad
Viewed: 41 - Published at: 8 years agoIngredients
- 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
Method
- 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 saute 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.
