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

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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