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

Name: 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