"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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