Breaded Orange roughy with Warm Pecan Cabbage Slaw (TNT)

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Breaded Orange roughy with Warm Pecan Cabbage Slaw (TNT)

Post by pstarkoski on Tue Feb 17, 2009 9:16 am

Breaded Orange Roughy
1 cup crushed cornflakes
2 tsp. seasoned pepper
1/4 tsp salt
4 egg whites
1/4 cup water
6 orange roughy fillets (4-oz. each)
1/4 cup all-purpose flour
In a shallow dish, combine the cornflakes, seasoned pepper and salt. In another shallow dish, beat egg whites and water. Sprinkle fish with flour; dip in egg white mixture, then coat with cornflake mixture. Place on a baking sheet coated with nonstick cooking spray. Bake at 425 for 9-11 minutes or until fish flakes easily with a fork. YIELD: 6 servings.

Warm Pecan Cabbage Slaw
4 cups coarsely shredded cabbage
1/2 cup shredded carrot
1/4 cup sliced green onions
2 TBSP water
1/2 tsp. salt
1/4 tsp. pepper
1 TBSP butter, melted
1 tsp. Dijon mustard
1/4 cup chopped pecans, toasted
In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over meduim heat for 5-7 minutes or until cabbage is crisp-tender. Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.
YIELD: 6 servings

Peg from south Florida

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