Orange Roughy with a Red Pepper Sauce Recipe

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.