Preparation:
Preheat oven to 375øF. Combine first 5 ingredients and coat fish with spice mixture. In large nonstick skillet, heat olive oil over medium heat. Quickly sear fish on both sides; pour orange juice and coconut milk over fish. Place skillet in oven; roast 18-20 minutes; turning once until fish is cooked. Remove fish; keep warm. Heat half of orange-coconut mixture in skillet until slightly thickened; add orange, grapefruit. Add water to remaining orange-coconut mixture to obtain 2 cups liquid. Bring to boil; stir in couscous, cilantro and salt. Remove from heat, cover, let stand 5 minutes. Fluff with fork. Cook spinach in skillet, covered, over medium heat until wilted 2-3 minutes. Place couscous on plates, top with spinach, fish and sauce. |
