Orange Roughy with Pecan Sauce

 

INGREDIENTS:

3 pounds orange roughy fillets, cut into 8 serving pieces

 

FOR   MARINADE:

 

1 cup olive oil

6-7 tablespoons fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 bay leaves

1/2 onion, minced

4 cloves garlic, minced

 

FOR  SAUCE:

1-1/4 cups (10 tablespoons) butter or margarine

1/2 cup chopped fresh parsley

1/3 cup ground pecans

1 tablespoon fresh lemon juice

2 tablespoons finely chopped scallion tops

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon hot pepper sauce

1-1/4 cups pecan halves

 

TO PREPARE:

 

For marinade: Combine all ingredients in a large, resealable plastic bag or glass baking dish. Add fish and

 

seal bag or cover dish. Turn several times for marinade to coat fish completely. Let sit at room

 

temperature for 1 hour, turning occasionally.

 

For sauce: Melt butter in a medium saucepan. Add parsley, ground pecans, lemon juice, scallion, nutmeg

 

and hot pepper sauce. Simmer on low for 1 minute. Add pecan halves, tossing well with mixture. Turn

 

off heat until ready to reheat and serve.

 

Grill fillets for 4 to 6 minutes or broil until fish is opaque. Serve each piece topped with pecan sauce.

 

 

SERVES 8