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
4 cups tangerine juice
2 cups red wine vinegar
1 1/2 cups sugar
1/2 habanero chile, chopped
Salt
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
2 cups water
1 teaspoon kosher salt
1 cup instant couscous
1 tablespoon Meyer lemon zest