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Pecan-Coated Roughy Recipe

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Use your favorite whitefish fillets if orange roughy is not available.

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Pecan-Coated Roughy Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1 egg, lightly beaten
3/4 cup finely chopped pecans
4 orange roughy fillets (6 ounces each)
1 tablespoon chopped shallot
2 teaspoons butter
1/2 cup white wine
2 teaspoons cornstarch
1 cup orange juice
2 teaspoons Dijon mustard

Directions

Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 20-25 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan, saute shallot in butter until tender. Add wine. Bring to a boil; cook for 1-2 minutes or until liquid is reduced by half.
In a small bowl, combine the cornstarch, orange juice and mustard until smooth; stir into wine mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with orange roughy. Yield: 4 servings.

Nutritional Analysis: 1 fillet with 3 tablespoons sauce equals 364 calories, 21 g fat (3 g saturated fat), 92 mg cholesterol, 207 mg sodium, 12 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Pecan-Coated Roughy in Weeknight Cooking Made Easy Annual 2005, p222

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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