Pecan-Coated Roughy

• 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

1. 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 400u0b0 for 20-25 minutes or until fish flakes easily with a fork.
2. 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.
3. 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.

egg, pecans, orange roughy, shallot, butter, white wine, cornstarch, orange juice, mustard

Taken from www.tasteofhome.com/recipes/pecan-coated-roughy/ (may not work)