Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Pecan-Coated Roughy




Source of Recipe


Tasteofhome.com


Recipe Introduction


A very easy fish preparation. I used tilapia instead of roughy. I found the flavor a tiny bit flat and think that next time I’ll use some orange zest as well as the juice.


List of 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


Recipe



Heat the oven to 400 degrees.

Put the egg and pecans in separate shallow bowls [I use pie pans]. Dip the fish into the egg, then into the pecans. Put in a greased 15x10-inch baking dish. Bake, uncovered, for 20-25 minutes, or until done.

Meanwhile, melt the butter and sauté the shallot until tender. Add the wine and bring to a boil. Cook until reduced by half. Combine the cornstarch, orange juice and Dijon. Blend until smooth. Stir into the wine mixture and bring to a boil. Cook and stir for 2 minutes or until thick. Serve with the fish.

Serves 4.