Orange Roughy w/ Toasted Pecans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb orange roughy fillets1/4 c flour2 Tbl cornmeal1 tsp chili powder1/2 tsp garlic salt3 Tbl butter - divided1/4 c pecan pieces1 Tbl lemon juice1/8 tspground red pepper
Pat dry fish with paper towel and divide into 4 pieces.
In shallow dish stir together flour, cornmeal, chili powder and garlic salt. Dip fish into flourmixture, turning to coat both sides.
In in skillet, melt 2 T. of butter and saute fish 4-6 min or until fish flakes easily and coating is golden brown. Remove fish from skillet, cover and keep warm.
In the same skillet, melt remaing butter over medium heat. Add pecansm, cook and stir for 3-5 min or until lightly toasted.
Stir in lemon juice and re peper. Drizzle pecan mixture over fish before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user HSBULTMAN.
In shallow dish stir together flour, cornmeal, chili powder and garlic salt. Dip fish into flourmixture, turning to coat both sides.
In in skillet, melt 2 T. of butter and saute fish 4-6 min or until fish flakes easily and coating is golden brown. Remove fish from skillet, cover and keep warm.
In the same skillet, melt remaing butter over medium heat. Add pecansm, cook and stir for 3-5 min or until lightly toasted.
Stir in lemon juice and re peper. Drizzle pecan mixture over fish before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user HSBULTMAN.
Nutritional Info Amount Per Serving
- Calories: 294.8
- Total Fat: 16.4 g
- Cholesterol: 55.9 mg
- Sodium: 404.7 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.6 g
- Protein: 25.0 g
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