Orange Roughy With Sweet And Hot Peppers And Manila Clams

Recipe Ingredients

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)

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.