Orange Roughy with a Red Pepper Sauce Recipe

Orange Roughy with a Red Pepper Sauce Recipe photo by Taste of Home

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A homemade roasted red pepper sauce beautifully tops flaky orange roughy fillets. The pecan garnish adds a bit of crunch.—Joyce Mitchell, Kilmarnock, Virginia

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Orange Roughy with a Red Pepper Sauce Recipe

Prep: 40 min. Cook: 10 min.

Yield: 6 Servings

40 10 50

Ingredients

SPICED PECANS:
2 tablespoons Worcestershire sauce
1 tablespoon butter
1 teaspoon vegetable oil
1 cup pecan halves
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
RED PEPPER SAUCE:
1/4 cup white wine vinegar
1/4 cup lemon juice
2 tablespoons chopped shallots
3/4 cup roasted sweet red peppers, drained
FISH:
6 orange roughy or whitefish fillets (8 ounces each)
1/8 teaspoon pepper
1 cup all-purpose flour
3/4 cup butter, melted
2 tablespoons vegetable oil

Directions

In a small saucepan, combine the Worcestershire sauce, butter and oil; cook and stir until butter is melted. Stir in the pecans, salt, thyme, oregano and cayenne until blended; cook 3-4 minutes longer or until lightly toasted. Cool.
In another small saucepan, bring the vinegar, lemon juice and shallots to a boil; cook for 8-10 minutes or until sauce is reduced to 1/2 cup. In a blender, puree red peppers. Gradually stir puree into sauce; heat though. Keep warm.
Sprinkle fish fillets with pepper. Place flour and butter in separate shallow bowls. Dip fillets in flour, then in butter. In a large skillet over medium heat, fry fillets in oil in batches for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with red pepper sauce; garnish with spiced pecans. Yield: 6 servings.

Nutritional Facts 1 fillet with about 1 tablespoon sauce equals 799 calories, 57 g fat (20 g saturated fat), 205 mg cholesterol, 559 mg sodium, 23 g carbohydrate, 2 g fiber, 49 g protein.

Originally published as Orange Roughy with a Red Pepper Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p49

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.