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Pecan-Coated Roughy

Use your favorite whitefish fillets if orange roughy is not available.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 large 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 15x10x1-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.
Nutrition Facts
1 each: 364 calories, 21g fat (3g saturated fat), 92mg cholesterol, 207mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 29g protein.

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