Orange Roughy Fish Fillets with Sweet and Hot Peppers and Manila Clams

15 minutes

Yield: 4 servings




Ingredients

    * 4 (6-ounce) orange roughy fish fillets
    * Coarse salt and pepper
    * 3 tablespoons olive oil, 3 turns of the pan
    * 3 cloves garlic, chopped
    * 1 small to medium yellow skinned onion, sliced
    * 1 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips
    * 6 pepperoncini hot peppers, chopped
    * 1/2 pint grape tomatoes
    * 1 cup white wine
    * 1/4 cup chopped flat-leaf parsley, a couple of handfuls, chopped
    * 20 to 24 manila clams
    * Orange and Almond Coucous

Directions

Season the fish fillets with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish fillets to pan and cook 2 minutes on each side, carefully transfer to a plate using a thin spatula and loosely cover with foil.

Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes and stir frequently. Add tomatoes and cook another1 minute. Deglaze the pan with the wine and bring up drippings with a wooden spoon. Slide fish back into the pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.

Orange and Almond Couscous:
2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful

Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover the pot and raise heat, bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and left couscous for 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.

TIDBIT: Slice zested oranges and serve them after dinner.