Orange Roughy with Sweet and Hot Peppers and Manila Clams

Ingredients

• 4 (6-ounce) orange roughy fish fillets
• Coarse salt and pepper
• 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

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