–orange roughy (thawed from frozen, 4 fillets of the size of 1 deck of cards each)
–Creole seasoning (boxed, 1 tablespoon for all 4 fillets)
–breadcrumbs (plain, boxed, one-half cup)
–toasted pecan bits (one-third cup; toast pecans for 1 minute on high, and then stir and toast 1 minute more)
–parsley (fresh, 1 handful, chopped)
–lemon (1, fresh, sliced)
–clam juice (one-half cup, bottled)
–Worcestershire sauce (3 tablespoons, bottled)
–lemon juice (2 squirts, bottled)
–pepper (no salt, because the Creole seasoning has salt)
1 – Place the clam juice, Worcestershire sauce, and lemon juice, with a few drops of olive oil, in the large baking dish with cover. Microwave on high for 3 minutes.
2 – Season the orange roughy with the Creole spice. Place an orange roughy fillet in a plastic bag with a few drops of olive oil. Add breadcrumbs and shake. Repeat with each fillet. Place the fillets in the sauce. Top with pecan bits, parsley, and sliced lemon. Finish with a few drops of olive oil.
3 – Microwave on high for 7 minutes. Place atop jasmine rice (follow microwave recipe for 1 cup on the package).
4 – Serve the orange roughy hot, atop the jasmine rice.
–recipe adapted from a trout recipe in the New Orleans – based Commander’s Palace cookbook.