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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Use your favorite whitefish fillets if orange roughy is not available. 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 |
Directions:
1. 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.
2. 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.
3. 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.
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