Orange Roughy with Sweet and Hot Peppers and Manila Clams

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Rachael Ray

Difficulty: Easy
Prep. Time: 10 min
Cook Time: 15 min
Yield: 4 servings[/box]


  • 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

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.


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