ORANGE ROUGHY WITH PECAN SAUCE

3 lb orange roughy fillets, cut into 8 pieces
FOR THE MARINADE:
1 cup olive oil
6 to 7 tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 bay leaves
1/2 onion, minced
4 garlic cloves, minced
FOR THE PECAN SAUCE:
1 1/4 cup butter or margarine (10 tbsp)
1/2 cup chopped fresh parsley
1/3 cup ground pecans
1 tbsp fresh lemon juice
2 tbsp finely chopped scallion tops
1/4 tsp freshly ground/grated nutmeg
1/2 tsp hot pepper sauce
1 1/4 cups pecan halves

Combine marinade ingredients. Add fish. Marinate an hour at room temperature.

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.

Servings: 8
Source: Above & Beyond Parsley by The Junior League of Kansas City, MO