Halibut w Citrus Cilantro Sauce and Red Onion Marmalade Video Recipe Scroll Down

MARMALADE:

1/4 cup fresh orange juice

1/4 cup port

2 tablespoons sugar

2 tablespoons blood orange vinegar

1 cup vertically sliced red onion

1 teaspoon grated orange rind

1/8 teaspoon fleur de sel

Dash of black pepper

SAUCE:

1 1/2 cups chopped fresh cilantro

1/2 cup sliced almonds, toasted

1/4 cup finely chopped seeded jalapeño pepper (about 2 large)

1/4 cup fresh lime juice

3 tablespoons water

2 tablespoons lavender honey

1 teaspoon ground cumin

1/4 teaspoon fleur de sel

1/8 teaspoon black pepper

2 garlic cloves, peeled

COUSCOUS:

3/4 cup water

1/4 teaspoon grated lemon rind

1/4 teaspoon grated orange rind

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

1/4 teaspoon fleur de sel

1/4 teaspoon curry powder

1/4 teaspoon black pepper

2 garlic cloves, minced

1 cup  uncooked couscous

HALIBUT:

1- 2  tablespoon lemon zest grapeseed oil

1 tablespoon curry powder

1/2 teaspoon fleur de sel

1 pound skinned halibut fillet about 2 inches thick

2 cups spring mix salad greens

Preparation

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 fleur de sel and dash of black pepper; set aside.

To prepare sauce, combine all sauce ingredient (cilantro through peeled garlic) in a blender or food processor; process until smooth.

To prepare couscous, bring 1 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. Drizzle Halibut with lemonzest grapeseed oil. Rub the fillets with curry mixture. Lightly coat skillet with remaining lemonzest grapeseed oil.. Heat skillet over medium-high heat until hot. Add halibut, and sauté 8-10 minutes on each side or until fish flakes easily when tested with a fork. Place salad greens on a serving and top with couscous. Arrange halibut on top of couscous, and top with red onion marmalade. Spoon sauce around plate and serve.

Part 2 Halibut w Citrus Cilantro Sauce and Red Onion Marmalade