Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        orange roughy fillets -- cut into 8 pieces
                        === marinade ===
   1      cup           olive oil
   6      tablespoons   fresh lemon juice -- to 7 tablespoons
     1/4  teaspoon      salt
     1/8  teaspoon      black pepper -- freshly ground
   2                    bay leaves
     1/2                onion -- minced
   4                    garlic cloves -- minced
                        === sauce ===
   1 1/4  cups          butter or margarine - -- (10 tbs)
     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 ground/grated nutmeg
     1/2  teaspoon      hot pepper sauce
   1 1/4  cups          pecan halves

Preparation:

For the 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 the 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. Comments: The flaky fish and crunchy pecans produce a delightful contrast of textures. Garnish with pansies and parsley fresh from the garden for a beautiful presentation.