Orange Roughy w/ Pecan Sauce

Orange Roughy with Pecan Sauce
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