• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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 1/4 cup dry sherry


  • 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.
  • 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


Categories: Main Dish 

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