Orange Roughy With Sweet And Hot Peppers And Manila Clams Recipe - Cooking Index
4 | Orange roughy fish fillets - (6 oz ea) | |
Coarse salt - to taste | ||
Freshly-ground black pepper - to taste | ||
3 tablespoons | 45ml | Extra-virgin olive oil |
3 | Garlic cloves - chopped | |
1 | To medium yellow skinned onion - sliced (small) | |
1 | Red bell pepper - seeded, quartered | |
Lengthwise, then sliced into 1/2" strips | ||
6 | Pepperoncini hot peppers - chopped | |
1/2 | Grape tomatoes | |
1 cup | 237ml | White wine |
1/4 cup | 10g / 0.4oz | Chopped flat-leaf parsley |
20 | Manila clams - (to 24) | |
Orange And Almond Coucous - (see 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 with 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.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D23) - from the TV FOOD NETWORK
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