ORANGE ROUGHY WITH A RED PEPPER SAUCE

Orange Roughy with a Red Pepper Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 20

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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

Steps:

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.

Nutrition Facts : Calories 799 calories, Fat 57g fat (20g saturated fat), Cholesterol 205mg cholesterol, Sodium 559mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 49g protein.