Orange Roughy w/ Toasted Pecans
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Orange Roughy w/ Toasted Pecans calories by ingredient
Number of Servings: 4
Ingredients
-
1 lb orange roughy fillets
1/4 c flour
2 Tbl cornmeal
1 tsp chili powder
1/2 tsp garlic salt
3 Tbl butter - divided
1/4 c pecan pieces
1 Tbl lemon juice
1/8 tspground red pepper
Directions
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.