Orange Roughy with Sweet and Hot Peppers and Manila Clams
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 864
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 86
- Dietary Fiber
- 11
- Sugar
- 16
- Protein
- 63
- Cholesterol
- 112
- Sodium
- 1719
- Total: 30 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 15 min
Ingredients
4 (6-ounce) orange roughy fish fillets
Coarse salt and pepper
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
Oange 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
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.
Oange and Almond Couscous:
- 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.