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ORANGE ROUGHY WITH PECAN SAUCE
Orange Roughy with Pecan Sauce
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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 1/4 cup dry sherry
DIRECTIONS
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
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