-
1
Season fish with salt and pepper.
-
2
Heat a large nonstick skillet over medium high heat.
-
3
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan.
-
4
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.
-
5
Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers.
-
6
Season veggies with salt and pepper.
-
7
Saute 5 minutes, stirring frequently.
-
8
Add tomatoes and cook 1 minute more.
-
9
Deglaze the pan the wine and bring up drippings with a wooden spoon.
-
10
Slide fish back into pan and add manila clams.
-
11
Cover the pan and reduce heat to simmer.
-
12
Cook 5 minutes.
-
13
Sprinkle parsley over the fish and clams and discard any unopened clams.
-
14
Serve fish and clams on a bed of Orange and Almond couscous.
-
15
2 ounces (1/4 cup) sliced almonds
-
16
1 1/2 cups chicken broth
-
17
1 tablespoon extra-virgin olive oil
-
18
1 1/2 cups plain couscous
-
19
2 navel oranges, zested
-
20
2 tablespoons chopped flat-leaf parsley, a handful
-
21
Toast nuts in the bottom of a medium saucepot over medium heat.
-
22
Transfer toasted nuts to a dish and reserve.
-
23
Return pot to the stove top.
-
24
Add broth and oil, cover pot and raise heat; bring the broth to a boil.
-
25
Remove pot from heat, immediately.
-
26
Add couscous, orange zest and parsley, then stir.
-
27
Cover and let couscous stand 5 minutes.
-
28
Fluff cooked couscous with fork and toss with toasted almonds.
-
29
TIDBIT: Slice zested oranges and serve them after dinner.
-
30
Ease of Preparation: easy
