Yield
4 servings

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

Ratings & Reviews

carolfitz's Review

debbiemoore66
March 30, 2014
Pretty good. Prepped the onion and cilantro earlier in the day & held at room temp. The fish & couscous came together superfast at dinnertime. Subbed barramundi for halibut. Made to recipe but would have been happier with just ½tsp chile paste in the couscous.

chris0507's Review

MaryVBowman
February 28, 2014
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

carolfitz
April 14, 2013
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

ayoungnana
July 20, 2011
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

chris0507
December 18, 2008
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

NanetteJG
August 29, 2012
N/A