Orange Roughy with a Red Pepper Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 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 king arthur unbleached all-purpose flour |
3/4 cup butter, melted |
2 tablespoons vegetable oil |
Directions:
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.
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