Orange Roughy with Pecan Sauce

Enjoy this light summer dish.

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"From Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily Inbox newsletter.

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

To Prepare:

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.

Serves: 8

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Copyright 1984 The Junior League of Kansas City, Missouri, Inc. All rights reserved. To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.

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Orange Roughy with Pecan Sauce

Enjoy this light summer dish.

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