Orange Roughy With Pecan Sauce

Course : Fish
Serves: 8
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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 pieces bay leaves
1/2 medium Onion -- minced
4 cloves garlic -- 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 / Directions:

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.

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