Pecan Coated Fish

By á-7592

Ingredients

• 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

Preparation

Step 1

Directions
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.
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.
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.