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.
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)
2 cups gourmet salad greens
How to Make It
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 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.