Red Snapper With Thyme Pesto and Couscous and Green Salad With Honey Grapefruit Dressing

1. Make thyme pesto by combining all ingredients in a food processor until fairly smooth. Scrape into a bowl and set aside. 2. For couscous, in a small bowl, mix the grains with parsley, garlic, coriander, salt, pepper and poultry seasoning. 3. Spread a large piece of parchment paper on a flat cookie sheet or pan, so it covers the whole surface. With artichoke hearts, make a wall around the parchment paper so a large oval forms (make sure to leave an inch or so of space near the edges so the parchment paper can be easily sealed). 4. Spread couscous mixture evenly in the artichoke hearts. Top with cherry tomatoes and almonds. 5. Mix the water or broth with the remaining juices from the artichoke hearts, along with the wine and pour evenly over couscous. Place fish fillets over couscous in an even layer. 7. Evenly spread pesto over fish and seal with another piece of parchment paper, forming an enclosed bag by folding in the edges all around. Bake for 35 minutes in a preheated oven at 350 degrees, or until couscous is no longer crunchy. 8. Butter 8 ramekins and coat with a mixture of cocoa powder and sugar. 9. Melt the butter and the chocolate over a water bath. Beat the whole eggs, yolks and sugar until pale, and then combine with the chocolate and flour. 10. Place all of the ramekins on a sheet pan and bake in a preheated oven at 450 degrees for 12-15 minutes, or until the sides of the cake are done but the centers are soft. Let the cakes cool for 1 minute on the pan, and then invert onto separate plates. Let stand for another minute or so before popping out of the baking dishes.