My husband kindly helped me make this Orange Roughy with Sweet and Hot Peppers (translation: he was starving and wanted dinner ready faster). He was in charge of the fish. I saw him take it out of the pan as Rachael instructed, but when I got to the part where you slide the fish back in the pan, it was nowhere to be found.
So, not surprisingly, I asked: "Hey, where's the fish?" By this time, he was back to watching the Tour de France (yeah TiVo!). He looked at me and said, "it's outside, staying warm," as if it was the most normal thing in the world to stick a plate full of food outside. Granted, it was 107 yesterday. The moral of the story is if you marry an engineer, be careful. Stuff like this happens all the time.
My grocery store did not have orange roughy, so I followed the tip from many reviewers on the food network site and use tilapia instead. The clams were nixed because they are expensive and we just don't like them enough to pay that much. I also didn't try the orange and almond couscous because I have been wanting to try this couscous recipe from Sunset magazine. Because it is just easier not to split it, I made the entire recipe for the sauce, even though I only made two fish fillets. Nobody wants fish without enough sauce on it, right? Here's the recipe with my comments in brackets:
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 [I like things spicy, so next time I would use at least 10.]
1/2 pint grape tomatoes [I halved them, only because I just don't like biting into a whole tomato. I know, I'm strange.]
1 cup white wine [The only problem is, you have to drink the rest of it! Don't want to waste wine, right?]
1/4 cup chopped flat-leaf parsley, a couple of handfuls, chopped
20 to 24 manila clams [As I stated above, I omitted the 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. [I still did this step, just without the clams. I think it gave the fish more flavor, but I could be wrong.] Sprinkle parsley over the fish and clams and discard any unopened clams. [As usual, I forgot to sprinkle the parsley on. It always ends up just sitting on my cutting board.] Serve fish and clams on a bed of Orange and Almond couscous.
Orange and Almond Couscous:
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
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.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Ease of Preparation: easy