Name: Cornmeal-Crusted Orange Roughy
Ingredients: 1/4 c Cornmeal; 1/2 c Finely chopped toasted; Almonds; 1/2 ts Salt; 1/2 ts Dried thyme; 1/4 ts Fresh ground pepper; 1 1/2 lb Orange roughy (6 fillets); 3 tb Unsalted butter; Lemon wedges and parsley; Sprigs -- for garnish

CATEGORY	CUISINE	TAG	YIELD
	California		6	Servings

INGREDIENTS

1/4	c	Cornmeal
1/2	c	Finely chopped toasted
		Almonds
1/2	ts	Salt
1/2	ts	Dried thyme
1/4	ts	Fresh ground pepper
1 1/2	lb	Orange roughy (6 fillets)
3	tb	Unsalted butter
		Lemon wedges and parsley
		Sprigs — for garnish

INSTRUCTIONS

~----Remoulade Sauce----- 1/2 cup minced small dill pickles 1 tablespoon
capers 2 cloves garlic -- finely minced 1/3 cup finely minced parsley 2
green onions -- minced 2 tablespoons tomato paste 1 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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