Orange Roughy with Sweet and Hot Peppers and Manila Clams

Total Time:
30 min
Prep:
10 min
Inactive:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (6-ounce) orange roughy fish fillets
  • Coarse salt and pepper
  • 3 tablespoons extra-virgin 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, recipe follows
Directions

Season fish 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 to pan and cook 2 minutes on each side, carefully transfer to a plate with 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, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into 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 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 let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.

TIDBIT: Slice zested oranges and serve them after dinner.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ease of Preparation: easy


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