Ingredients

• 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
• 2 ounces (1/4 cup) sliced almonds
• 1 1/2 cups chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups plain couscous
• 2 navel oranges, zested
• 2 tablespoons chopped flat-leaf parsley, a handful

Instructions

1. 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.
2. 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.
3. Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds. TIDBIT: Slice zested oranges and serve them after dinner.