Show Subscription Form




Pecan-Coated Roughy Recipe
Pecan-Coated Roughy Recipe photo by Taste of Home
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pecan-Coated Roughy in Weeknight Cooking Made Easy Annual 2005, p222

Nutritional Facts

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.

Full-Bodied White Wine

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

Reviews for Pecan-Coated Roughy

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 6, 2014

"I personally did not care for the sauce. It was just too orange tasting for me. It was edible but not something I would make again."

MY REVIEW
Reviewed Jan. 11, 2014

"This was absolutely outstanding! It looked like a dish served by a professional and tasted like it too! We used Orange Roughy, substitutes garlic for the shallots and used raspberry lemonade instead of OJ (we did not have shallots or OJ). This will definitely be made again and again!!!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT