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.
How to Make It
Step 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.
Step 2
To prepare sauce, combine cilantro and next 9 ingredients (cilantro through peeled garlic) in a blender or food processor; process until smooth.
Step 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.
Step 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.
Higgins Restaurant and Bar, Portland, Oregon
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chris0507's Review
I only made the complete dish once since it had more components than I would like, but it was delicious. However, the red onion marmalade and cilantro sauce have become staple condiments when I make biryani (multiple times a year)!
debbiemoore66's Review
This is an amazing dish. It is a easy recipe but a little labor intensive and well worth it. I would recommend making the sauce ahead of time.
NanetteJG's Review
This is one of the best dishes ever. It is restaraunt quality. I love the red onion marmalade. My 10-year-old niece asked for seconds and thirds.
ayoungnana's Review
We are part of a gourmet dinner group that has been together for 10 years. Have served this twice and everyone raves - ask for a repeat though we are not "supposed" to do that! only changes - can make marma and sauce ahead for time saver,used sea bass which is excellent and did on grill,put rub on fish ahead - we loved the marmalade as is - enjoy
MaryVBowman's Review
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carolfitz's Review