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