Orange Roughy with Sweet and Spicy Peppers and Manila Clams
Difficulty: Easy
Servings: 4
Total Time: 30 minutes (Prep 10 minutes, Cook 15 minutes, Rest 5 minutes)
Nutritional Information (per serving): Calories 864; Total Fat 27 g; Saturated Fat 4 g; Carbohydrates 86 g; Dietary Fiber 11 g; Sugar 16 g; Protein 63 g; Cholesterol 112 mg; Sodium 1719 mg
Ingredients
- 4 orange roughy fillets (6 ounces each)
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil (about 3 turns of the pan)
- 3 garlic cloves, minced
- 1 small to medium yellow onion, sliced
- 1 red bell pepper, seeded, quartered lengthwise, then sliced into -inch strips
- 6 pepperoncini peppers, chopped
- pint grape tomatoes
- 1 cup white wine
- cup finely chopped flat-leaf parsley (a couple handfuls)
- 2024 Manila clams
Orange and Almond Couscous
Ingredients
- 2 ounces ( cup) sliced almonds
- 1 cups chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 cup plain couscous
- Zest of 2 navel oranges
- 2 tablespoons chopped flat-leaf parsley (about a handful)
Instructions
- Prepare the fish: Season the orange roughy fillets with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil (about 2 turns of the pan). Cook the fillets 2 minutes per side. Remove carefully with a thin spatula and keep warm, loosely covered with foil.
- Saut the vegetables: Add the remaining tablespoon of olive oil (1 turn of the pan) to the skillet. Saut the garlic, sliced onion, red pepper strips, and chopped pepperoncini with salt and pepper for about 5 minutes, stirring often. Add grape tomatoes and cook 1 more minute.
- Deglaze and combine: Pour in the white wine to deglaze the pan, scraping up browned bits. Return the fish to the skillet, add the Manila clams, cover, and reduce heat to a gentle simmer. Cook for 5 minutes. Sprinkle with chopped parsley and discard any unopened clams.
- Serve: Spoon the fish and clams over the Orange and Almond Couscous.
Orange and Almond Couscous Preparation
- Toast the sliced almonds in a medium saucepan over medium heat until golden; transfer to a separate dish.
- Add the chicken broth and olive oil to the saucepan and bring to a boil over medium-high heat; remove from heat as soon as it boils.
- Stir in the couscous, orange zest, and chopped parsley. Cover and let sit 5 minutes to absorb the liquid.
- Fluff the couscous with a fork and fold in the toasted almonds.
Tip: Slice the zested oranges and serve them as a refreshing accompaniment after dinner.
