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Add a photoServings: 6
Ingredients
- 1/4 c. Cornmeal
- 1/2 c. Finely minced toasted Almonds
- 1/2 tsp Salt
- 1/2 tsp Dry thyme
- 1/4 tsp Fresh grnd pepper
- 1 1/2 lb Orange roughy (6 fillets)
- 3 Tbsp. Unsalted butter Lemon wedges and parsley Sprigs -- for garnish
Directions
- Remoulade Sauce- 1/2 c. chopped small dill pickles 1 Tbsp. capers 2 cloves garlic - finely chopped 1/3 c. finely chopped parsley 2 green onions - chopped 2 Tbsp. tomato paste 1 1/2 c. mayonnaise
- 1. In a shallow bowl or possibly pie plate, stir together cornmeal, almonds, salt, thyme, and pepper. Coat fillets in cornmeal mix.
- 2. In a large skillet over medium heat heat butter. Saute/fry fillets on one side till golden (about 6 min). Turn and cook second side till done (about 4 min). 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 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 129 | |
| Calories from Fat 21 | 16% |
| Total Fat 2.49g | 3% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 276mg | 12% |
| Potassium 224mg | 6% |
| Total Carbs 6.04g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.24g | 0% |
| Protein 19.78g | 32% |
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