Lemon-Orange Orange Roughy Recipe
Orange roughy is a versatile fish, and this simple citrus preparation is an excellent complement to its mild flavor.
My mom gave me this recipe and it is very easy to prepare. The citrus sauce makes it a refreshing and flavorful dish. Buy 1/2 inch thick orange roughy filets.
Broiled orange roughy is topped with a flavorful Parmesan-dijon spread.
Great base recipe. I tweaked it a bit. First I added Old Bay, salt and ground black pepper to all purpose flour and coated fish in it. Used 3 clementines (only oranges I had), half lemon and quarter of a lime. Added fresh lemon basil (had no lemon pepper) with some cilantro to the juice before pouring it over the fish in the skillet. Added fresh garlic to the oil and a little lemon basil too prior to putting fish in it. Added ground peppercorns to fish in the pan. Great sauce, can also use on tilapia. Will double the juice contents if using clementines again as I would've liked more of the sauce - used 2 fillets (approx 1lb).
This was a nice light sauce on a delicious fish. So sad that it's my last serving of orange roughy. I didn't realize that it was overharvested until I looked for a recipe for the fish that was already in my freezer. Guess I can always prepare another fish this way, perhaps tilapia as others suggested?
Can't beat this recipe for speed of preparation, great flavor, low calories. Very good!
Orange roughy is simmered with a mixture of Mediterranean herbs, and served with black olives and crumbled feta cheese.
A combination of cornmeal, bread crumbs, and dill weed gives this light alternative to pan-fried fish a savory flavor in less than 25 minutes.
Orange roughy is baked with tomatoes in a thick sherry and herb sauce.
The flavor of this delicate fish is enhanced with Italian-style seasonings that are sure to please even the pickiest eater. Quick, easy, and simply delicious.