Recipe - Cornmeal-Crusted Orange Roughy

One fourth cup Cornmeal
One half cup Finely chopped toasted
Almonds
One half teaspoon Salt
One half teaspoon Dried thyme
One fourth teaspoon Fresh ground pepper
1 One half pound Orange roughy (6 fillets)
3 tablespoon Unsalted butter
Lemon wedges and parsley
Sprigs for garnish

~Remoulade Sauce One half 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 One half 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