Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Chef Greg Higgins
Recipe by Cooking Light April 1999

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Higgins Restaurant and Bar, Portland, Oregon

Nutrition Facts

428 calories; calories from fat 23%; fat 11.1g; saturated fat 1.2g; mono fat 5.4g; poly fat 2.9g; protein 42.1g; carbohydrates 42.4g; fiber 4.9g; cholesterol 80mg; iron 5.2mg; sodium 804mg; calcium 192mg.
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