Pecan Breaded Orange Roughy Recipes

PECAN-COATED ROUGHY

Steps:

• Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15x10x1-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.

BREADED ORANGE ROUGHY

Steps:

• In a shallow dish, combine the cornflakes, seasoned pepper and salt. In another shallow dish, beat egg whites and water. In a third shallow bowl, add flour. Coat fish with flour; dip in egg white mixture, then roll in cornflake mixture. , Place on a baking sheet coated with cooking spray. Bake at 425° for 9-11 minutes or until fish flakes easily with a fork.

PECAN BREADED ORANGE ROUGHY

Steps:

• 1. Pat fish dry with paper towels. Sprinkle seasoning on both sides and rub into flesh.
• 2. Pour enough oil for a depth of 1/2 inch into a heavy skillet. Heat the oil to medium high.
• 3. In a bowl, combine crumbs, pecans and cornmeal; mix well.
• 4. Dip the fish in egg on both sides. Then dip the fish into crumb mixture to completely coat on both sides.
• 5. Fry in oil until browned on both sides. Fish should be flaky on inside. Serve hot.

ORANGE PECAN BREAD

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice. , In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely.,