Halibut Cheeks Poached in Curried Tomato Sauce

From Simply Shrimp, Salmon, and Fish Steaks. By Leslie Glover Pendleton (and adjusted by Cath and Gary)

This dish is best with Halibut Cheeks. I’ve included the original amounts for the sauce, but we nearly doubled it because we wanted more. We’ll let you choose. Serves 4.

In a large, deep skillet, cook over moderate heat, stirring, until it begins to color
1 to 1 ½ cups chopped onions
1 tablespoon vegetable oil

Add
2 to 4 large tomatoes, chopped (about 2 ½ to 5 cups or canned equivalent)
2 to 3 teaspoons curry powder
½ to ¾ teaspoons salt
¼ to ½ teaspoons sugar

Simmer, uncovered, for 15 minutes stirring occasionally. Then add
1½ pounds halibut cheeks cut into 2-inch chunks
Simmer, stirring occasionally, for about 10 minutes or until it is opaque.

Meanwhile, in a small saucepan, combine
2 cups canned chicken broth (or “Better Than Boullion” Not Chicken vege)
2/3 cup dried cranberries (Craisins)

Bring to a boil. Stir in
1½ cups couscous

Remove from heat. In a small skillet, over moderate heat, cook, stirring, until pale golden (about 3 minutes – taking care not to burn the nuts)
2 tablespoons butter
½ cup sliced almonds

Add almonds to the couscous. Then serve as a bed, with a hole in the center for the fish and sauce. Season all with
Salt
Freshly ground black pepper

And garnish with
2 to 4 tablespoons chopped fresh cilantro or parsley