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Walnut-Crusted Orange Roughy

 Walnut-Crusted Orange Roughy
A crispy, crunchy crust and moist, tender fish make this recipe a winner. The dipping sauce is salty-sweet and pairs beautifully with walnuts. Taste of Home Test Kitchen - Greendale, Wisconsin
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 4 orange roughy fillets (5 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 egg, lightly beaten
  • 1 cup finely chopped walnuts
  • 3 tablespoons seasoned bread crumbs
  • 1 tablespoon sesame seeds
  • 1 tablespoon dried parsley flakes
  • 2 tablespoons butter
  • 1/4 cup honey
  • 1-1/2 teaspoons soy sauce

Directions

  • Sprinkle fillets with salt and pepper. Place flour and egg in
  • separate shallow bowls. In another shallow bowl, combine the
  • walnuts, bread crumbs, sesame seeds and parsley. Dip fish in the
  • flour, egg, then walnut mixture.
  • In a large skillet over medium heat, cook fish in butter in batches
  • for 2-3 minutes on each side or until fish flakes easily with a
  • fork. In a small bowl, whisk honey and soy sauce; serve with fish.
  • Yield: 4 servings.

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Walnut-Crusted Orange Roughy (continued)

Nutritional Facts: 1 fillet with 1 tablespoon sauce equals 425 calories, 22 g fat (5 g saturated fat), 153 mg cholesterol, 633 mg sodium, 28 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.