Cornmeal-crusted orange roughy
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cornmeal |
| ½ | cup | Finely chopped toasted |
| Almonds | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Fresh ground pepper |
| 1½ | pounds | Orange roughy (6 fillets) |
| 3 | tablespoons | Unsalted butter |
| Lemon wedges and parsley | ||
| Sprigs -- for garnish | ||
Directions
~----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
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