Monday, October 10, 2011

Low-Point Pecan-Coated Orange Roughy

A great-tasting fish with a savory dijon white-wine sauce makes this succulent pecan-coated orange roughy very enjoyable to eat. Try this recipe for yourself and let me know if you enjoy it just as much as we do.

Low-Point Pecan-Coated Orange Roughy
- 5, 4 oz. Orange Roughy fillets
- 1 egg
- 1/2 cup crushed pecans
- 2 tsp. butter
- 1 Tbs chopped shallots
- 1/2 cup white wine
- 1/4 tsp. dill weed
- 1/4 tsp. thyme
- 1/4 tsp. pepper
- 2 tsp. corn starch
- 1 tsp. Dijon mustard
- 1 Tbs lemon juice
- cooking spray
Heat oven to 400 degrees. Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place fillets in a 13-inch by 9-inch baking dish sprayed with cooking spray. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, sauté shallots in butter over medium-high heat until tender. Add wine. Bring to boil and cook for a few minutes until liquid is reduced by half. In a small bowl, combine dill weed, thyme, pepper, cornstarch, mustard, and lemon juice. Stir into wine mixture. Bring to boil and stir until it begins to thicken. Serve with orange roughy and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 5
Serving size - 1
Points per serving - 5

"What lies behind us and what lies before us are tiny matters compared to what lies within us." 
- Ralph Waldo Emerson

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