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1
Preheat oven to 400 degrees F.
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2
Brush fillets on both sides with oil and season with salt and pepper.
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3
Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 2 minutes.
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4
Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through.
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5
Brush with more of the glaze and remove from the heat.
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6
Ladle some of the broth into large shallow bowls, place fish in the middle, glazed side up, and sprinkle some of the couscous around the fish.
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7
Serve immediately.
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8
Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 3/4 cup, stirring occasionally.
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9
While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half.
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10
Add the reduced tangerine juice and habanero to the reduced vinegar mixture and stir to combine.
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11
Puree in a blender until smooth and season with salt.
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12
Transfer to a bowl and let cool to room temperature before using.
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13
Heat oil in a medium saucepan over medium-high heat.
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14
Add the onions and cook until soft.
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15
Add the garlic and cook for 30 seconds.
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16
Add the clam broth and cook for 15 minutes.
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17
Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer.
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18
Whisk in the butter, if using, and the torn parsley or cilantro.
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19
Season with salt and pepper, to taste.
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20
Keep warm.
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21
Bring water and salt to a boil in a saucepan.
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22
Stir in the couscous, cover the pot, remove from the heat, and let sit 5 minutes or until the water is absorbed and couscous is tender.
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23
Remove the lid of the pot, fluff the couscous with a fork and stir in the zest.
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24
Keep warm.
