Lemon-Orange Orange Roughy

SUBMITTED BY: Brian Ehrler PHOTO BY: pjt400

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

PREP TIME	15 Min
COOK TIME	5 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 tablespoon olive oil
4 (4 ounce) fillets orange roughy
1 orange, juiced
1 lemon, juiced
1/2 teaspoon lemon pepper

READ REVIEWS (86)

DIRECTIONS

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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REVIEWS

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Reviewed on Sep. 29, 2003 by Carrie Magill

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.

12 users found this review helpful

Reviewed on Sep. 27, 2007 by endangered

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.

8 users found this review helpful

Reviewed on Jan. 13, 2004 by 22566

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.

8 users found this review helpful

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