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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Soak fish in milk 10 minutes. Remove, sprinkle with salt and dredge in flour.

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  • Heat 2 tablespoons oil in a frying pan over medium-high heat. Cook fish until it is golden on one side, about 3 minutes. Cook second side until golden and cooked through, about 3 to 4 more minutes. Remove fish to a serving platter.

  • Wipe frying pan clean. Reduce heat to low, add remaining oil and cook garlic 30 seconds. Add lime juice, lemon juice, orange juice, parsley, and green onions. Add butter, swirl in skillet until just creamy. Pour sauce over fish and serve.

Nutrition Facts

221 calories; 9.5 g total fat; 78 mg cholesterol; 262 mg sodium. 12.4 g carbohydrates; 21.1 g protein; Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/05/2003
My teenage son and husband LOVED this. They don't care for breading so I didn't flour it first just pan fried it... Also I did not have green onions or lime juice.. so I made it with 4TBSP lemon and 2TBSP orange juice. They felt this was better than restaurant quality. Read More
(22)

Most helpful critical review

Rating: 3 stars
03/14/2011
I love how the fish turned out but I didn't care for the sauce. Im so glad I tasted it before I poured in onto the fish. It was way sour for my liking. Will use this again for the fish. Read More
(4)
131 Ratings
  • 5 star values: 80
  • 4 star values: 33
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
06/05/2003
My teenage son and husband LOVED this. They don't care for breading so I didn't flour it first just pan fried it... Also I did not have green onions or lime juice.. so I made it with 4TBSP lemon and 2TBSP orange juice. They felt this was better than restaurant quality. Read More
(22)
Rating: 5 stars
06/05/2003
My teenage son and husband LOVED this. They don't care for breading so I didn't flour it first just pan fried it... Also I did not have green onions or lime juice.. so I made it with 4TBSP lemon and 2TBSP orange juice. They felt this was better than restaurant quality. Read More
(22)
Rating: 5 stars
10/08/2003
Delightful...I also bumped up the orange juice and added a TBSP of Teriyaki sauce. I used fresh basil instead of parsley. I also doubled the sauce and served it with brown rice and broccoli. I poured the sauce over the rice and broc and sprinkled with slivered almonds. Excellent dish! Read More
(15)
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Rating: 5 stars
01/18/2003
This recipe is FANTASTIC! It was so quick and easy. I wasn't sure before I made it if I would like the blend of juices with the garlic and onion but it was just wonderful. It tastes like something you'd pay big bucks for in a fancy restaurant and is the dish I would serve to friends that I wanted to impress. Read More
(11)
Rating: 5 stars
02/28/2003
I substituted Tilapia and my husband says it's the best fish I ever made! Easy delicious wholesome recipe. I served it with asparagus and a rice pilaf -- yum! Read More
(7)
Rating: 5 stars
01/24/2007
Very tasty & perfect for dinner guests! It has a great presentation. I used tilapia instead of orange roughy. I also used the juice of half a lemon and 4 or 5 tblsp. of orange juice and the sauce was not too tart at all. Next time I may use PAM instead of oil to fry the fish. Also I suggest doing the sauce in a separate pan from the fish and have them both going at the same time so that the sauce is ready as soon as the fish is done. This doesn't give the fish a chance to cool down at all or get soggy. Read More
(6)
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Rating: 5 stars
01/04/2008
This was absolutely delish! The sauce was a bit tart but I used the juice from one lemon one lime and one orange. (So I went heavier with the lemon than the recipe called for.) If you don't want it too tart just use more orange juice. I also used shallots instead of the green onions. The entire cooking of the meal came together in under 10 minutes....amazing! Served it with rice and asparagus. It was such a light and refreshing fish recipe. Thanks for submitting it. Read More
(6)
Rating: 4 stars
05/08/2003
Pretty good. I served the sauce on the side and had some left over with just two fish fillets. I thought it was too tart but my husband liked it the way it was. Next time I might use more orange juice and less lime juice. Read More
(4)
Rating: 5 stars
11/13/2009
This was a real hit with my family. I took the advice of other reviewers and used more orange juice than lime juice. The proportions I used were: 3 T orange juice 2 T lime juice 1 T lemon juice. Otherwise I followed the recipe exactly. This was good with couscous and the Green Beans with Walnuts recipe from this site. Definitely a keeper! Read More
(4)
Rating: 4 stars
07/21/2009
I gave this recipe four stars because I made a few modifications to the recipe. I didn't have any fresh orange juice so I used a Tablespoon of frozen orange juice concentrate. I also added 1/2 or 1 tsp (I didn't measure!) of honey because I had read other reviews that said it was too bitter. It took away just a little of that bite from the citrus. It was really good! We used it with some Wild Alaskan Salmon that I seasoned with salt and pepper seared on high heat and then finished off in the oven. The citrus complimented the buttery salmon very nicely. I'm going to use the extra sauce over some asparagus tonight. Read More
(4)
Rating: 3 stars
03/14/2011
I love how the fish turned out but I didn't care for the sauce. Im so glad I tasted it before I poured in onto the fish. It was way sour for my liking. Will use this again for the fish. Read More
(4)