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CATEGORY CUISINE TAG YIELD
California 6 Servings

INGREDIENTS

1/4 c Cornmeal
1/2 c Finely chopped toasted
Almonds
1/2 t Salt
1/2 t Dried thyme
1/4 t Fresh ground pepper
1 1/2 lb Orange roughy, 6 fillets
3 T 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  In a shallow bowl or pie plate, stir together
cornmeal, almonds, salt,  thyme, and pepper. Coat fillets in cornmeal
mixture. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: 83.3mg
Sodium: 278.1mg
Potassium: 207.8mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: 19.1g


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