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á-2053

Cornmeal Crusted Orange Roughy

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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

Details

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.

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