Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     ground cumin
   1 1/2  teaspoons     mustard seed
   1 1/2  teaspoons     coriander
   1 1/2  teaspoons     turmeric
     1/2  teaspoon      red pepper flakes
   4                    monkfish fillets -- 1-1/2 lb total
   1      tablespoon    olive oil
   1      cup           fresh orange juice
   1      cup           unsweetened coconut milk
   1                    ruby red grapefruit -- peeled and
                        -- sectioned
   1      large         orange -- peeled and
                        -- sectioned
   1 1/2  cups          couscous
     1/4  cup           cilantro -- chopped
     1/2  teaspoon      salt
   1 1/2  pounds        fresh spinach -- stemmed and washed

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.