Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth

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4 (6-ounce) fillets artic char, skinned

1 tablespoon olive oil

Salt and freshly ground black pepper

Tangerine-Habanero Glaze, recipe follows

Meyer Lemon Broth, recipe follows

Couscous, recipe follows

Tangerine-Habanero Glaze:

4 cups tangerine juice

2 cups red wine vinegar

1 1/2 cups sugar

1/2 habanero chile, chopped

Salt

Meyer Lemon Broth:

2 tablespoons olive oil

1 small Spanish onion, coarsely chopped

1 clove garlic, chopped

2 cups homemade clam broth

1/2 cup fresh Meyer lemon juice

2 tablespoons cold unsalted butter, optional

Fresh parsley leaves or cilantro leaves, torn

Salt and freshly ground black pepper

Couscous:

2 cups water

1 teaspoon kosher salt

1 cup instant couscous

1 tablespoon Meyer lemon zest