Almond Crusted Orange Roughy
photo by Late Night Gourmet
- Ready In:
- 1 lb orange roughy
- 1⁄2 cup almonds
- 1⁄4 cup all-purpose flour
- 1 large egg
- 1⁄4 cup skim milk
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon pepper, freshly ground
- 2 tablespoons coconut oil
- Season both sides of each orange roughy fillet with salt and pepper.
- Whisk the egg and milk together in a shallow bowl.
- If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet.
- Mix the almonds with the flour in a second shallow bowl.
- Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used.
- NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl.
- Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off.
- Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides.
- Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one). Cook fillet for 3 minutes on each side.
- Repeat steps 7-9 for remaining fillets.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".