Halibut with Citrus Couscous, Red-Onion Marmalade, and Cilantro-Almond Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Marmalade:
1/4 cup fresh orange juice
1/4 cup port or other sweet red wine
2 Tbsp. sugar
2 Tbsp. red wine vinegar
1 cup vertically sliced red onion
1 tsp. grated orange zest
1/8 tsp. salt
dash of black pepper
Sauce:
1-1/2 cups chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 large jalapenos, stemmed, seeded and chopped
1/4 cup fresh lime juice
3 Tbsp. water
2 Tbsp. honey
1 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. black pepper
2 garlic cloves, peeled
Couscous:
3/4 cup water
1/4 tsp. grated lemon rind
1/4 tsp. grated orange rind
2 Tbsp. fresh lemon juice
2Tbsp. fresh orange juice
1 tsp. chile paste
1/4 tsp. salt
1/4 tsp. curry powder
1/4 tsp. black pepper
2 garlic cloves, minced
1 cup uncooked couscous
Halibut:
1 Tbsp. curry powder
1/2 tsp. salt
4 (6 oz.) skinned halibut fillets (about 1″ thick)
cooking spray
2 cups gourmet salad greens
Instructions:
To prepare marmalade:
Combine the first 4 ingredients in a small non-aluminum saucepan and bring to a boil. Cook until the liquid reduces to about 1/2 of a cup (about 5 minutes). Add the onion and 1 tsp. of orange zest and cook for 5 minutes. Sprinkle with 1/8 tsp. of salt and a dash of black pepper, then set aside.
To prepare sauce:
Combine the cilantro and the next 9 ingredients (cilantro through peeled garlic) in a blender or food processor and process until smooth.
To prepare couscous:
Bring 3/4 cup of water and the next 9 ingredients (water though the minced garlic) to a boil in a medium saucepan, then gradually stir in the couscous. Remove from heat and cover. Let the couscous stand for about 5 minutes, then uncover and fluff with a fork.
To prepare the halibut:
Combine the curry and 1/2 tsp. of salt and rub into the fillets. Lightly coat the fillets with cooking spray. Heat a large nonstick skillet over medium-high heat until hot and add the fillets to the skillet. Saute for 4 minutes on each side or until the fish flakes easily when tested with a fork. Place 1/2 cup of salad greens on each of 4 plates and top each serving with 1 cup of couscous. Arrange the fillets on top of couscous and top with 2 Tbsp. of the marmalade. Spoon 1/4 cup of the sauce around each plate.
Yields 4 servings.
Recipe by Chef Greg Higgins in Cooking Light Magazine, April 1999.