Halibut with Tomato-Cumin Broth and Curried Couscous

• 2 tablespoons butter
• 1 1/2 medium onions, cut into medium dice
• 1 medium red bell pepper, seeded and roughly cut into 1-inch pieces
• 3 medium-size ripe tomatoes, roughly cut into 2-inch pieces
• 1 teaspoon finely chopped tarragon
• 1 teaspoon finely chopped thyme
• 2 1/2 teaspoon ground cumin
• 2 1/2 cups Chicken Stock, Vegetable Stock, or low-salt canned broth
• Kosher salt and freshly ground black pepper
• 6 halibut steaks or fillets, about 8 ounces each
• Kosher salt and freshly ground black pepper
• 1 tablespoon pure or virgin olive oil
• 1 1/2 to 2 tablespoons butter
• 3 cups Curried Couscous

1. For the tomato-cumin broth:
2. In a medium saucepan, melt the butter over medium heat and saute the onions and bell pepper until soft, 12 to 14 minutes.
3. Add the tomatoes, tarragon, thyme, cumin, and stock, raise the heat to high, and bring to a boil, then lower the heat to medium and simmer for 20 minutes.
4. Strain through a coarse strainer, pushing down on the solids, and season with salt and pepper.
5. For the halibut:
6. Preheat the oven to 400F.
7. Season the fish with salt and pepper.
8. In a large saute pan, heat the oil over high heat until smoking.
9. Add the fish flesh-side down and sear until golden, about 30 seconds.
10. Place the pan in the oven for 4 to 5 minutes, or until the fish is nearly cooked to your preferred degree of doneness.
11. Return the pan to the stove over high heat and add the butter.
12. Turn the fish and cook until done, 1 to 2 minutes.
13. Turn the fish back over and remove from the pan.
14. (If the fish is difficult to turn, Just leave it in the oven until done, another 1 to 2 minutes.)
15. To serve:
16. Mound the couscous in the center of 6 serving plates and top with the fish.
17. Spoon the broth around the couscous.
18. Variation
19. For halibut with tomato-cumin broth and seafood, in a large skillet or saute pan over high heat, bring to a boil 1/2 cup combined stock, water, and wine.
20. Add 18 cleaned clams or mussels, cover, and steam until they open, discarding any that do not.
21. Scatter a few steamed clams or mussels around each serving of fish.
22. Serve tomato-cumin broth with:
23. Green and yellow squash ribbons
24. Any seared and roasted or grilled fish and grilled vegetables
25. Roasted Fennel, Tomatoes, and Olives

butter, onions, red bell pepper, tomatoes, tarragon, thyme, ground cumin, chicken, kosher salt, kosher salt, virgin olive oil, butter, couscous

Taken from www.cookstr.com/recipes/halibut-with-tomato-cumin-broth-and-curried-couscous (may not work)