Reviewed: Sep. 4, 2008

fresh and light tasting -- this is the best way to prepare orange roughy. i added a splash of lime juice as well.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 23, 2008

Wow! Easy and really delicious and nutritious.

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bogzu

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Reviewed: Aug. 13, 2008

My husband and I love Orange Roughy, but this recipe was a bit sour. Normally I put lime in just about every fish recipe, but I think the OJ and lime was a little too much. However, we ate the finished meal and won't be turned away!

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noz100

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

Bland.

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Christina Turner

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Reviewed: Jul. 27, 2008

Very good, quick and easy. I think any fish can be subsistuted for the roughy.

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jsdenney

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Reviewed: Jun. 27, 2008

it was quick and very delicious

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suzthecook

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Reviewed: Jun. 18, 2008

I just got finished eating this tonight. Some how it came out a little salty. I didn't add any salt at all either. Not sure how or what caused it but I did have some help in the kitchen and that always throws me off a bit...will give an update when I try this again..but there were some parts that weren't as salty and they were magnificent.

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LuvnSamranor

Cooking Level: Intermediate

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Reviewed: May 29, 2008

A hit with the whole family. Served with Almond Currant Rice from this site and they paired well.

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PUNKGIRL

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Reviewed: May 23, 2008

Too citrus-y for my family's tastes.

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JEM

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Reviewed: May 12, 2008

I've made this a couple times now...and it works with fresh or bottled juices! Easy, and light....for a nice, tasty, healthy meal.

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BEACHSOSH

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Reviewed: May 2, 2008

Fantastic!! Light, sweet and just plain easy. I marinated it for an hour and poured it all into a pan for about 6-8 minutes. Yummy!

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BKLUYT

Cooking Level: Expert

Home Town: Maplewood, Minnesota, USA

Living In: Peoria, Arizona, USA

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Reviewed: Apr. 26, 2008

It was definitely easy and quick to make. But my husband and I thought it was a bit on the plain side.

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COOKINCHRISSY

Cooking Level: Expert

Home Town: Keizer, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Apr. 20, 2008

I just made this 2day.My hubby did not like it but I loved it.Very quick & easy 2 make.Taste great.

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Debbie

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Reviewed: Apr. 9, 2008

the fish was so fresh and zesty and so very easy to prepare!

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shanar

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Reviewed: Apr. 7, 2008

This is a really good recipe. I thought the sauce we delicious, and I will try it on other things also. I used bottled oj and lemon juice and a little citrus seasoning ( I did not have the lemon pepper seasoning) I used more than it called for and it turned out great with enough sauce leftover to pour on the fish. A very yummy, light dish.

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SAMDOUG

Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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Reviewed: Mar. 28, 2008

So good! I used bottled orange and lemon juices and just as good. I also tried it a second time with tilapia, which was just as tasty!

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sarabella

Cooking Level: Intermediate

Home Town: Whitefield, New Hampshire, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 2, 2008

This was a great recipe. I couldn't find orange roughy, so I substituted with tilapia. It turned out great. The first time I made the recipe, I used the lemon pepper seasoning and it was kind of bland, so this time I used Montreal chicken seasoning. It was absolutely wonderful. My guests loved the recipe. The next evening I made fish tacos with the left overs and added creole seasoning. Yummy!!!!!

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venusm

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Feb. 22, 2008

This was awesome!! I added fresh Lime Juice and was very pleased, tried it with Salmon also add was very good. My wife and kids loved it, oh yeah, and so did I. It left a nice sauce that I poured over the fish once it was on the plate. This will be a repeat recipe in our home.

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Mike Preston

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 10, 2008

Depending on the oranges, this sauce can be a little sweet; it also coagulates rapidly, leaving an unattractive plating.It worked fine on tilapia and was okay on local trout, but watch the oranges.

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aestheri

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Reviewed: Jan. 27, 2008

This recipe was absolutely phenomenal! It was easily made, and was quite quick. I followed the recipe here exactly, continually spooning the lemon-orange juice-lemon pepper mixture in the skillet back over the fish as it cooked, and had just enough juice left over. Thanks for the fabulous recipe!

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