4 (6-ounce)  Whiting  fish fillets
Coarse salt and pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, chopped fine 
1 small to medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips 
 4   Sweet Banana Peppers  
5   Piquillo Peppers Julienned
1/2 pint grape tomatoes
1 cup dry vermouth 
1/4 cup chopped flat-leaf parsley, a couple of handfuls, chopped
20 to 24 manila clams

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, then add garlic, onions, red bell peppers and chopped  Banana  peppers. Season  the vegtables  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 with the piquillo peppers . 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  Citrus Zest and pine nut couscous.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes