Orange Roughy with Sweet and Hot Peppers and Manila Clams

Name: Orange Roughy with Sweet and Hot Peppers and Manila Clams
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters ounces sliced almonds; 355 milliliters chicken broth; 4 servings Coarse salt and pepper; 355 milliliters plain couscous; 680 grams orange roughy fish fillets; 59 milliliters chopped flat-leaf parsley, a couple of handfuls, chopped; 2 Tbsps chopped flat-leaf parsley, a handful; 3 cloves garlic, chopped; 1 pints grape tomatoes; 20 manila clams; 1 Tbsp extra-virgin olive oil; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 1 to medium yellow skinned onion, sliced; 2 navel oranges, zested; 6 pepperoncini hot peppers, chopped; 1 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips; 237 milliliters white wine

Orange Roughy with Sweet and Hot Peppers and Manila Clams might be just the main course you are searching for. This recipe serves 4. One serving contains 691 calories, 48g of protein, and 22g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. Head to the store and pick up orange zest, manila clams, olive oil, and a few other things to make it today. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Season fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Heat a large nonstick skillet over medium high heat.

Equipment you will use

Frying Pan

Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying 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.

Ingredients you will need

Fish

Equipment you will use

Spatula

Aluminum Foil

Frying Pan

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.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper

Salt And Pepper

Chili Pepper

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Manila Clams

Tomato

Fish

Wine

Equipment you will use

Wooden Spoon

Frying Pan

Sprinkle parsley over the fish and clams and discard any unopened clams.

Ingredients you will need

Parsley

Clams

Fish

Serve fish and clams on a bed of Orange and Almond couscous.

Ingredients you will need

Couscous

Almonds

Orange

Clams

Fish

Toast nuts in the bottom of a medium saucepot over medium heat.

Ingredients you will need

Toast

Nuts

Equipment you will use

Pot

Transfer toasted nuts to a dish and reserve. Return pot to the stove top.

Ingredients you will need

Nuts

Equipment you will use

Stove

Pot

Add broth and oil, cover pot and raise heat; bring the broth to a boil.

Ingredients you will need

Broth

Cooking Oil

Equipment you will use

Pot

Remove pot from heat, immediately.

Equipment you will use

Pot

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.

Ingredients you will need

Couscous

Orange Zest