| 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
A Message from our Provider:
“Find God. You were born to appreciate perfection”