Ingredients
1 large egg, lightly beaten3/4 cup finely chopped pecans4 orange roughy fillets (6 ounces each)1 tablespoon chopped shallot2 teaspoons butter1/2 cup white wine2 teaspoons cornstarch1 cup orange juice2 teaspoons Dijon mustard
Preparation
Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 20-25 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan, saute shallot in butter until tender. Add wine. Bring to a boil; cook for 1-2 minutes or until liquid is reduced by half.
In a small bowl, combine the cornstarch, orange juice and mustard until smooth; stir into wine mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with orange roughy.
