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

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

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.

Cooking Light APRIL 1999

  • Yield: 4 servings

Ingredients

  • 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 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
  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 23%
  • Fat: 11.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.9g
  • Protein: 42.1g
  • Carbohydrate: 42.4g
  • Fiber: 4.9g
  • Cholesterol: 80mg
  • Iron: 5.2mg
  • Sodium: 804mg
  • Calcium: 192mg
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Halibut with Citrus Couscous, Red-Onion Marmalade, and Cilantro-Almond Sauce recipe

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