Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds

Ingredients

• 2-inch piece fresh ginger, peeled and grated or minced
• 1 small jalapeno 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 (2-ounce) pouch sliced almonds, 1/4 cup, available on baking aisle
• 1 cup chicken broth
• 1 tablespoon curry powder
• 2 pinches ground cinnamon
• 1 cup couscous
• 4 (8-ounce) portions red snapper fillet, skin on
• 1/2 cup sesame seeds, un-toasted, available on 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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