Rinse fish; pat dry. Measure thickness of fish; set aside. In a small bowl combine margarine, pecans, bread crumbs, lemon peel, garlic, the 1 tablespoon parsley, salt, black pepper, and red pepper. Place fish, skin side down, on the greased rack of an uncovered grill directly over medium coals. Spoon pecan mixture on top of fillets; spread slightly.