A Celebratory Dinner for 2:  NEW ORLEANS STYLE ORANGE ROUGHY PECAN CREOLE WITH WORCESTERSHIRE – LEMON – PARSLEY – CLAM JUICE

For 2:

–orange roughy (4 thin fillets, one-half pound)

–pecan bits (one-half cup, divided)

–creole seasoning (1 tablespoon, bottled)

–Worcestershire sauce (2 tablespoons, divided)

–lemon juice (4 squirts, divided)

–parsley (fresh, 1 handful; or dried, 1 tablespoon)

–clam juice (bottled, one-third cup)

–bread crumbs (small amount just to dust the fish)

–pepper (no salt)

–olive oil

1 – Place one-half of the pecan bits in a food processor.  Add 1 tablespoon of Worcestershire, 2 squirts of lemon juice, and 2 tablespoons of olive oil.  Pulse until smooth, a pecan butter.  Set aside.

2 – Place the orange roughy in a single layer in a large, shallow baking dish.  Drench in lemon juice.  Add clam juice and 1 tablespoon of Worcestershire sauce.  Season with creole spice.   Sprinkle lightly with bread crumbs.  Then carefully spread the pecan butter on top of the fish.  Sprinkle with parsley, and a few drops of olive oil.

3 – Microwave on high for 5 minutes.  When finished, test a thicker piece to be sure that fish is done.  If not, replace in microwave for 1 minute more.

4 – Serve the orange roughy hot.  This dish goes well with the nutty flavor of quinoa cooked in chicken broth (microwave two-thirds cup of quinoa and 1 and one-third cup of broth for 6 minutes on high, followed by 9 minutes on 50 percent power).

–orange roughy adapted from The Commander’s Palace New Orleans Cookbook.

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