Orange roughy fillets with a citrus twist. Very quick to prepare.

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.

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Nutrition Facts

140 calories; protein 19.1g 38% DV; carbohydrates 7.9g 3% DV; fat 4.3g 7% DV; cholesterol 67.2mg 22% DV; sodium 139.2mg 6% DV. Full Nutrition
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Reviews (195)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2003
I used 2 tbsp orange juice and 1 tbsp lemon juice (not fresh squeezed), and the flavor was still fantastic. Very light and delicious! We enjoy having this with French Green Beans from this site. Read More
(153)

Most helpful critical review

Rating: 1 stars
09/27/2007
Orange Roughy is an endangered fish and should not be consumed until it has recovered sufficiently from overfishing. Try this recipe with another fish that is not having an large ecoclogical impact on the environment. Read More
(420)
246 Ratings
  • 5 star values: 155
  • 4 star values: 57
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 10
Rating: 1 stars
09/27/2007
Orange Roughy is an endangered fish and should not be consumed until it has recovered sufficiently from overfishing. Try this recipe with another fish that is not having an large ecoclogical impact on the environment. Read More
(420)
Rating: 5 stars
09/29/2003
I used 2 tbsp orange juice and 1 tbsp lemon juice (not fresh squeezed), and the flavor was still fantastic. Very light and delicious! We enjoy having this with French Green Beans from this site. Read More
(153)
Rating: 5 stars
01/14/2004
Speedy, excellent, healthy entree. Use plenty of fresh-squeezed orange and lemon juice (also try lime...very good). The juice will reduce in the frying pan to form a wonderful subtle-flavored sauce. Don't use store-bought orange juice...when reduced it tastes much too strong, almost like marmalade, and will take away from the natural flavor of the fish. Read More
(136)
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Rating: 5 stars
08/02/2007
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). Read More
(59)
Rating: 4 stars
03/21/2003
Easy recipe. Great way to prepare fish. I didn't have an orange but I did have some dried orange peel which worked great in place of the juice. I look forward to trying this with fresh caught crappie bass and catfish we are able to catch from the nearby lakes. Read More
(22)
Rating: 5 stars
03/21/2003
Excellent Recipe. I will make this again. Read More
(17)
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Rating: 4 stars
05/27/2010
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? Read More
(15)
Rating: 5 stars
02/14/2003
This was delicious! It literally took 5 minutes from start to finish. It is worth a try and I will make this again for sure. Read More
(14)
Rating: 5 stars
12/03/2003
Can't beat this recipe for speed of preparation great flavor low calories. Very good! Read More
(14)
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