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Pecan-Coated Roughy Recipe

Pecan-Coated Roughy Recipe

Use your favorite whitefish fillets if orange roughy is not available.
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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