–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)
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.