Orange Roughy with Toasted Pecans

Yield:
4 servings

Ingredients:

  1. 1 pound orange roughy fillets, cut into 4 pieces
  2. 1/4 cup flour
  3. 2 Tablespoons cornmeal
  4. 1 teaspoon chili powder
  5. 1/2 teaspoon garlic powder
  6. 3 Tablespoons butter, divided
  7. 1/4 cup pecan pieces
  8. 1 Tablespoon lemon juice
  9. 1/8 teaspoon crushed red pepper
Directions:

Pat fish dry with paper towels; set aside.

In a shallow dish stir together flour, cornmeal, chili powder and garlic powder. Dip fish into flour mixture, turning to coat.

In a 12- inch skillet, melt 2 tbsp of the butter and saute fish for 4 to 6 minutes or until fish flakes easily with a fork and coating is golden brown, turning once. Remove fish from skillet; cover and keep warm.

In the same skillet, melt the remaining butter over medium heat. Add pecans; cook and stir for 3 to 5 minutes or until lightly toasted.

Stir in lemon juice and red pepper. Drizzle pecan mixture over fish before serving.



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