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

Ingredients

• 0.5 cup almonds toasted sliced
• 0.1 teaspoon pepper black
• 0.3 teaspoon pepper black
• 1 teaspoon chile paste 
• 1 cup couscous uncooked
• 0.3 teaspoon curry powder 
• 1 tablespoon curry powder 
• 1.5 cups cilantro leaves fresh chopped
• 2  garlic cloves minced
• 2  garlic cloves peeled
• 1 teaspoon ground cumin 
• 24 ounce skinned halibut fillets ()
• 2 tablespoons honey 
• 0.3 cup jalapeno seeded finely chopped ( 2 large)
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon lemon rind grated
• 0.3 cup juice of lime fresh
• 0.3 cup orange juice fresh
• 2 tablespoons orange juice fresh
• 0.3 teaspoon orange rind grated
• 1 teaspoon orange rind grated
• 1 Dash pepper black
• 0.3 cup port sweet
• 1 cup onion red vertically sliced
• 2 tablespoons red wine vinegar 
• 2 cups gourmet salad greens 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 0.8 cup water 
• 3 tablespoons water 

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

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).
2. Add onion and 1 teaspoon orange rind; cook 5 minutes.
3. Sprinkle with 1/8 teaspoon salt and dash of black pepper; set aside.
4. To prepare sauce, combine cilantro and next 9 ingredients (cilantro through peeled garlic) in a blender or food processor; process until smooth.
5. 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.
6. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork.
7. To prepare the halibut, combine curry and 1/2 teaspoon salt. Rub the fillets with curry mixture. Lightly coat with cooking spray.
8. Heat a large nonstick skillet over medium-high heat until hot.
9. Add fillets, and saut 4 minutes on each side or until fish flakes easily when tested with a fork.
10. 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.