Directions:
- Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15-in. x 10-in. x 1-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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.5 Kcal (1844 kJ) | ||
| Calories from fat | 327.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.37g | 56% | |
|---|---|---|---|
| Cholesterol | 71.5mg | 24% | |
| Sodium | 77.81mg | 3% | |
| Potassium | 431.52mg | 9% | |
| Total Carbs | 15.17g | 5% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 13.48g | 27% | |
| Vitamin C | 31.7mg | 53% | |
| Iron | 2.1mg | 11% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 222.55 Kcal (932 kJ) | ||
| Calories from fat | 165.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.37g | 56% | |
|---|---|---|---|
| Cholesterol | 36.13mg | 24% | |
| Sodium | 39.31mg | 3% | |
| Potassium | 218.01mg | 9% | |
| Total Carbs | 7.66g | 5% | |
| Sugars | 3.66g | 29% | |
| Dietary Fiber | 2.1g | 17% | |
| Protein | 6.81g | 27% | |
| Vitamin C | 16mg | 53% | |
| Iron | 1mg | 11% | |
| Calcium | 27.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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