Reviewed: Jul. 9, 2007

This was easy and very good!

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Reviewed: Jul. 3, 2007

I made this recipe in an "emergency" situation where I found myself with some roughy on hand and no plan for how to fix it. Seems most other fish recipes on this site called for heavy cream, which I didn't have. I used one whole (but very small) orange, one whole lemon and half a lime. This made quite a bit of juice for three very good sized filets. The juice took a bit to reduce down but by the time it reduced, the fish was done so no problem there. Seasoned the fish with Old Bay, some dried dill weed and black pepper (as I didn't have the lemon pepper on hand either). I was very pleasantly surprised by this recipe. I was worried it would be dull, but it really had a good amount of flavor without overpowering the fish. FYI, I used Trader Joe's white roughy (found in the freezer section)which is simply divine and a must try if you haven't had it yet. This dish was perfect for a summer night dinner. My husband said he could easily use this sauce for shore lunches on his next fishing trip with the guys.

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Erin

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: May 28, 2007

It turned out moist and delicate but I had to add a little more seasoning because I new it would be bland otherwise. I added freshly grated sea salt, some fresh lemon basil and fresh dill, also a little more freshly ground pepper. I really enjoyed it.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

Reviewed: Apr. 14, 2007

awesome recipe!! made it exactly as recipe calls for.

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SAVSMOM

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

Living In: Fishers, Indiana, USA

Reviewed: Mar. 3, 2007

Excellent--Easy--Enjoyed by Everyone!!

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2kater

Cooking Level: Expert

Living In: Breese, Illinois, USA

Reviewed: Feb. 11, 2007

A very quick, easy, and tasty way to prepare your fish! It's great with a variety of white fish, whichever you have on hand. I brought a ton of ripe lemons and oranges home from a Florida trip and this was a good way to use some instead of just making juice!

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ERIKA MD

Reviewed: Jan. 23, 2007

My family loved this--even the non-fish lovers. I sauteed some shallots before adding the fish and juices. We'll definitely make this one again!

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GARRIBETH

Reviewed: Dec. 29, 2006

Very good, I added a little garlic, very moist and delicious.will definitely make again

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Mama Bear

Cooking Level: Expert

Home Town: Boyce, Virginia, USA

Living In: White Post, Virginia, USA

Reviewed: Nov. 13, 2006

This recipe was very simple and tasty. Like others suggested I floured the filets first. I also sauted some garlic in the oil first before putting in the fish. I will make it again.

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GEORGESGIRL99

Cooking Level: Expert

Reviewed: Oct. 29, 2006

This was so simple and quick and had terrific flavor. I love fish, but orange roughy in particular has always been a favorite. The recipe doesn't specify how much lemon or orange to use. I used a medium lemon and large orange and thought it was perfect. You won't be dissapointed with this recipe.

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