Orange Roughy with Pecan Sauce
Why I Love This Recipe
Ingredients You'll Need
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