Cornmeal-crusted orange roughy

Yield: 6 Servings

Measure Ingredient
¼ cup Cornmeal
½ cup Finely chopped toasted
\N \N Almonds
½ teaspoon Salt
½ teaspoon Dried thyme
¼ teaspoon Fresh ground pepper
1½ pounds Orange roughy (6 fillets)
3 tablespoons Unsalted butter
\N \N Lemon wedges and parsley
\N \N Sprigs -- for garnish

~----Remoulade Sauce----- ½ cup minced small dill pickles 1 tablespoon capers 2 cloves garlic -- finely minced ⅓ cup finely minced parsley 2 green onions -- minced 2 tablespoons tomato paste 1½ cups mayonnaise 1. In a shallow bowl or pie plate, stir together cornmeal, almonds, salt, thyme, and pepper. Coat fillets in cornmeal mixture.

2. In a large skillet over medium heat melt butter. Saute 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: In a small bowl, stir pickles, lemon juice, capers, garlic, parsley, green onions, and tomato paste into mayonnaise.

Makes about 2 cups.

Recipe By : the California Culinary Academy From: Date: File

Similar recipes