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Orange Roughy with a Red Pepper Sauce

 Orange Roughy with a Red Pepper Sauce
A homemade roasted red pepper sauce beautifully tops flaky orange roughy fillets. The pecan garnish adds a bit of crunch.—Joyce Mitchell, Kilmarnock, Virginia
6 ServingsPrep: 40 min. Cook: 10 min.


  • 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

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Orange Roughy with a Red Pepper Sauce (continued)


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.