Pecan-Coated Roughy Recipe

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Pecan-Coated Roughy Recipe
Pecan-Coated Roughy Recipe photo by Taste of Home
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Pecan-Coated Roughy Recipe

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Publisher Photo
Use your favorite whitefish fillets if orange roughy is not available.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 364 calories, 21g fat (3g saturated fat), 92mg cholesterol, 207mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 29g protein.

  • 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
  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

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MY REVIEW
hmorganbts User ID: 8048703 64507
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
readerboehm User ID: 6544934 64505
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!!!"

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