Orange Roughy With Pecan Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Orange roughy fillets - cut into 8 pieces
		Marinade
1 cup	237ml	Olive oil
6 tablespoons	90ml	Fresh lemon juice - to 7 tablespoons
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Black pepper - freshly ground
2		Bay leaves
1/2		Onion - minced
4		Garlic cloves - minced
		Sauce
1 1/4 cups	247g / 8.7oz	Butter or margarine - - (10 tbs)
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1/3 cup	78ml	Ground pecans
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Finely chopped scallion tops
1/4 teaspoon	1.3ml	Freshly ground/grated nutmeg
1/2 teaspoon	2.5ml	Hot pepper sauce
1 1/4 cups	182g / 6.4oz	Pecan halves

Recipe Instructions

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.

Source:
ABOVE and BEYOND PARSLEY by The Junior League of Kansas City, MO

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