Title: Cornmeal-Crusted Orange Roughy
Categories: None
Yield: 6 Servings

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

~----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