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Pecan-Coated Roughy

 Pecan-Coated Roughy
Use your favorite whitefish fillets if orange roughy is not available.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: 1 fillet with 3 tablespoons sauce equals 364 calories,

2 of 2

Pecan-Coated Roughy (continued)

Nutritional Facts: 21 g fat (3 g saturated fat), 92 mg cholesterol, 207 mg sodium, 12 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.