Ingredients

1/4 cup cornmeal , 1/2 cup finely chopped toasted almonds , 1/2 teaspoon salt , 1/2 teaspoon dried thyme , 1/4 teaspoon fresh ground pepper , 1 1/2 pounds orange roughy (6 fillets) , 3 tablespoons unsalted butter , Lemon wedges and parsley sprigs -- for garnish , -----Remoulade Sauce----- , 1/2 cup minced small dill pickles , 1 tablespoon capers , 2 cloves garlic -- finely minced , 1/3 cup finely minced parsley , 2 green onions -- minced , 2 tablespoons tomato paste , 1 1/2 cups mayonnaise

Method

1. In a shallow bowl or pie plate, stir together cornmeal, almonds, salt, thyme, and pepper. Coat fillets in cornmeal mixture. , 2. In a large skillet over medium heat melt butter. Saute fillets on one side until golden brown (about 6 minutes). Turn and cook second side until done (about 4 minutes). Serve with lemon wedges, parsley sprigs, and Remoulade Sauce. , Remoulade Sauce: In a small bowl, stir pickles, lemon juice, capers, garlic, parsley, green onions, and tomato paste into mayonnaise. , Makes about 2 cups.