PECAN-COATED ROUGHY

Pecan-Coated Roughy image

Use your favorite whitefish fillets if orange roughy is not available.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 364 calories, Fat 21g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 207mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 29g protein.