Best 5 Pecan Coated Roughy Recipes

Pecan coated roughy is a delectable seafood dish that offers a harmonious blend of flavors and textures. This dish features tender and flaky roughy fillets coated in a crispy and nutty pecan crust. Pecan's distinctive flavor complements the mild taste of the fish, creating a delightful symphony of flavors. Whether you are hosting a special occasion dinner or looking for a unique and delicious weeknight meal, pecan coated roughy is sure to impress your palate and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PECAN-COATED ROUGHY

Pecan-Coated Roughy image

Use your favorite whitefish fillets if orange roughy is not available.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 large egg, lightly beaten
3/4 cup finely chopped pecans
4 orange roughy fillets (6 ounces each)
1 tablespoon chopped shallot
2 teaspoons butter
1/2 cup white wine
2 teaspoons cornstarch
1 cup orange juice
2 teaspoons Dijon mustard

Steps:

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.

Nutrition Facts : Calories 364 calories, Fat 21g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 207mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 29g protein.

PECAN-CRUSTED FISH FILLETS

Pecan-Crusted Fish Fillets image

Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup finely chopped pecans (not ground)
1/4 cup dry bread crumbs
2 teaspoons grated lemon peel
1 egg
1 tablespoon milk
1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Lemon wedges

Steps:

Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.

Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

PECAN-COATED ROUGHY

Pecan-Coated Roughy image

Use your favorite whitefish fillets if orange roughy is not available.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 egg, lightly beaten
¾ cup finely chopped pecans
4 (6 ounce) fillets orange roughy
1 tablespoon chopped shallots
2 teaspoons butter
½ cup white wine
2 teaspoons cornstarch
1 cup orange juice
2 teaspoons Dijon mustard

Steps:

Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F 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.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 12.3 g, Cholesterol 153.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 31.9 g, SaturatedFat 2.9 g, Sodium 218.6 mg, Sugar 6.5 g

PECAN-COATED ROUGHY

Pecan-Coated Roughy image

Use your favorite whitefish fillets if orange roughy is not available.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 egg, lightly beaten
¾ cup finely chopped pecans
4 (6 ounce) fillets orange roughy
1 tablespoon chopped shallots
2 teaspoons butter
½ cup white wine
2 teaspoons cornstarch
1 cup orange juice
2 teaspoons Dijon mustard

Steps:

Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F 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.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 12.3 g, Cholesterol 153.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 31.9 g, SaturatedFat 2.9 g, Sodium 218.6 mg, Sugar 6.5 g

ORANGE ROUGHY IN PARCHMENT

Orange Roughy in Parchment image

Make and share this Orange Roughy in Parchment recipe from Food.com.

Provided by HELEN PEAGRAM_40951

Categories Orange Roughy

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 carrot, Julienned
6 whole Chinese pea pods
12 ounces orange roughy fillets (2-6oz)
1/4 cup lime juice
paprika
3 tablespoons stuffed olives, Sliced
2 tablespoons capers
2 tablespoons parsley, Chopped

Steps:

Preheat the oven to 425 degrees F.
(220 degrees C.). Cook the
carrots in 1/2 cup of water for 5 minutes.
Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in.
Place one half of the carrots and peapods in the center of the foil.
Place a fillet on top of the vegetables.
Pour one half of the lime juice over the fillet and sprinkle with paprika.
Scatter some of the sliced olives and capers over the top of the fillet. S prinkle some of the chopped parsley on top of the capers.
Fold the edges of the parchment or foil to completely enclose the fillet and seal them.
Place on a baking sheet and bake 8 to 10 minutes.
To serve, place the packet on a serving dish, and cut a slash in the top.
Open slightly to let the steam escape and serve.

Nutrition Facts : Calories 171.7, Fat 1.5, SaturatedFat 0.1, Cholesterol 107.1, Sodium 408.4, Carbohydrate 8.4, Fiber 2.2, Sugar 3.2, Protein 30.9

Tips:

Use fresh or frozen roughy fillets for the best results.
If using frozen fillets, thaw them completely before cooking.
Season the roughy fillets with salt and pepper before coating them in the pecan mixture.
Press the pecan mixture firmly onto the fillets to ensure that it adheres.
Cook the roughy fillets in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are cooked through.
Serve the roughy fillets immediately with your favorite sides.

Conclusion:

Pecan-coated roughy is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pecan coating gives the roughy a crispy and flavorful crust, while the fish itself is tender and flaky. This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. If you are looking for a new and exciting way to cook roughy, then this recipe is definitely worth a try.