Instructions: Position oven rack about 4" from heat source; preheat broiler. Grate 1 teaspoon zest from orange peel and cut orange segments into 1/2" pieces. In bowl combine orange pieces, pineapple, pepper pieces, 1/4 cup cilantro, vinegar, 1 teaspoon oil, zest and 4 drops Tabasco; set aside. Coat rack set over broiler pan with cooking spray. In small bowl combine chili powder, 1/2 teaspoon salt and remaining oil; brush evenly over filets. Place filets, skin side down, on rack; broil until fish flakes easily with fork, 8-10 minutes. Meanwhile cook couscous with 1 cup water, coriander and remaining salt according to package directions. Fluff with fork; stir in remaining cilantro and remaining Tabasco.

Serve immediately with fish and salsa. 4 servings

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