Orange Roughy with Sweet and Hot Peppers and Manila Clams
clams, fish, wine, onion, tomatoes, parsley, garlic
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 for Orange Roughy with Sweet and Hot Peppers and Manila Clams Recipe
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. 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
Read the full directions on Food Network
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