EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5004/Orange_Roughy_with_Toasted_Pecans
Orange Roughy with Toasted Pecans
Yield: 4 servings
Ingredients
| 1 |
pound |
orange roughy fillets, cut into 4 pieces
|
|
|
| 1/4 |
cup |
flour
|
|
|
| 2 |
Tablespoons |
cornmeal
|
|
|
| 1 |
teaspoon |
chili powder
|
|
|
| 1/2 |
teaspoon |
garlic powder
|
|
|
| 3 |
Tablespoons |
butter, divided
|
|
|
| 1/4 |
cup |
pecan pieces
|
|
|
| 1 |
Tablespoon |
lemon juice
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5004/Orange_Roughy_with_Toasted_Pecans