Sesame Crusted Red Snapper With Ginger Dressed Snappy Veggies And Curry Couscous With Almonds

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2-inch piece fresh ginger, peeled and grated or minced

1 small jalapeƱo pepper, seeded and finely chopped

3 tablespoons rice wine vinegar or white wine vinegar (eyeball it)

Salt and freshly ground black pepper

6 tablespoons vegetable oil, divided (eyeball it)

10 radishes, thinly sliced

1 seedless or English cucumber, thinly sliced

1 yellow pepper, seeded, quartered and cut into thin strips

1/4 cup sliced almonds, available on the baking aisle (2 ounces)

1 cup chicken broth

1 tablespoon curry powder

2 pinches ground cinnamon

1 cup couscous

4 portions red snapper fillet, skin on (8 ounces each)

1/2 cup sesame seeds, un-toasted, available on the spice aisle

1 bunch watercress, trimmed of thick stems

1 cup roughly chopped fresh basil (about 20 leaves)

2 scallions, chopped

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