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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Orange Roughy with a Red Pepper Sauce Recipe

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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
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES: 6 servings


  • 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
  • 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

Nutritional Facts

1 each: 799 calories, 57g fat (20g saturated fat), 205mg cholesterol, 559mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 49g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Orange Roughy with a Red Pepper Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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