Cornmeal Crusted Orange Roughy

By á-2053

Ingredients

• Remoulade Sauce:
• 1/4 cup cornmeal
• 1/2 cup finely chopped toasted almonds
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 1/4 tsp. pepper
• 1 1/2 lb. orange roughy (6 fillets)
• 3 Tbs. unsalted butter
• lemon wedges, parsley sprigs for garnish
• 1/2 cup minced small dill pickles
• 1 Tbs. capers
• 2 cloves garlic, finely minced
• 1/3 cup finely minced parsley
• 2 green onions, minced
• 2 Tbs. tomato paste
• 1 Tbs. lemon juice
• 1 1/2 cups mayonnaise

Preparation

Step 1

Stir together cornmeal, almonds, salt, thyme and pepper in a small bowl. Coat fillets. In a large skillet over medium heat, melt butter. Sauté fillets on one side until golden brown, about 6 minutes. Turn and cook second side until done, about 4 minutes. Serve with lemon wedges, parsley sprigs and remoulade sauce.

Remoulade sauce: Place mayonnaise in a small bowl, stir in remaining ingredients.