3/4 C. finely chopped pecans

4 (6 oz.) fillets orange roughy

1 T. chopped shallots

2 tsp. butter

1/2 C. white wine

2 tsp. cornstarch

1 C. orange juice

2 tsp. Dijon mustard

 

Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 20-25 minutes or until fish flakes easily with a fork.  Meanwhile, in a small saucepan, sauté 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.

 

Yield:

Calories:

Fat:

Fiber: