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1
In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper.
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2
In a slow steady steam, whisk in 3 tablespoons of vegetable oil.
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3
Add the radish, cucumber, yellow pepper and toss to coat.
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4
Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
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5
Place a medium saucepan on the stove.
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6
Add the sliced almonds and toast over moderate heat then remove from pan and reserve.
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7
Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon.
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8
Raise heat and bring broth up to a boil.
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9
When it boils, add couscous to the pot and stir to combine.
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10
Cover the pot and turn off the heat and let the couscous stand until ready to serve.
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11
With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish.
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12
Season both sides of the fish with salt and pepper.
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13
Sprinkle and then gently press the sesame seeds onto both sides of the fish.
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14
Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan.
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15
Once the pan is hot, add the seasoned fish to the skillet skin side down.
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16
Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula.
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17
Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque.
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18
While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
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19
To the marinating vegetables, add the watercress and basil.
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20
Toss to combine.
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21
Remove the lid on the couscous.
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22
Add scallions and toasted almonds and fluff couscous with a fork.
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23
To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.
