Prep/Total Time: 25 minutes
Yield: 4 Servings
Alternative fish: Flounder, sea bass, red snapper, sole.
- 4 orange roughy fillets
- 1 egg, lightly beaten
- 1 cup finely chopped walnuts
- 3 Tbsp. whole weat seasoned bread crumbs
- 1 Tbs. sesame seeds
- 1/2 tsp dried dill
- 2 Tbsp. olive oil
- salt and freshly ground pepper
- 1 Tbsp. honey
- 1/2 cup soy sauce
- 1/2 cup freshly squeezed grapefruit juice
Season well orange roughy fillets on both sides with salt and pepper. Place the beaten egg in shallow bowl. In another shallow bowl, combine the walnuts, bread crumbs, sesame seeds and dill. Dip fish in the egg, then walnut mixture.
In a large nonstick skillet over medium heat, heat the oil. When hot, add as many fillets as will fit without crowding. Sauté for 2-3 minutes on each side or until fish flakes easily with a fork, add more oil, if needed. Transfer the fillets to warm serving plate.
In a small bowl, mix together the honey, grapefruit juice and soy sauce. Pour the mixture over the fish. Garnish with herbs and serve.