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4 Orange Roughy Fillets
1/2 cup chopped Pecans
2 tablespoons Olive Oil
2 tablespoons lemon juice -- fresh or bottled
2 tablespoons Butter
How To Prepare:
Brush fillets lightly with Olive Oil. Take the oiled fillets and press onto the choppped pecans. Place in a heated skillet with the remaining oil and cook approximately 3 - 5 minutes on each side. Remove the fillets and place in the oven to keep warm.
Place the the remaining pecans, lemon and butter in the frying pan where the fillets were to make a sauce. Stir the mixture until the pecans are toasted. Add more butter if you wish. Pour sauce over fillets and enjoy.
Carbs per serving - include all nutritional information if known: