Reviewed: Nov. 22, 2009

Wow...We did not care for this at all. The sauce overpwered the fish. We followed the recipe exactly and we were very disappointed. My children did not even care for this.

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BEADBABE

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Reviewed: Nov. 12, 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!

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java4me

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Reviewed: Aug. 27, 2009

Perfectly delicious! I can honestly say that this preparation is one of the best I've ever had of orange roughy. The only addition I made was to add about 1/2 tsp of white sugar to the citrus juices. The fish was fantastic served along side a simple turmeric basmati rice pilaf with dried cranberries and green onions. Soaking the fish in milk before frying took away ALL of the fishy taste.

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gapch1026

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Reviewed: Jul. 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.

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: Jun. 8, 2009

Ugh! This was sooo bitter. If I make again I will lighten up the lime.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: May 22, 2009

Very good and easy. 2 tablespoons of each juice so not overly tart.

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chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

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Reviewed: Apr. 22, 2009

It was too tart for my family. I thought that it had a great flavor. Love the lime. This may sound strange but I think that a little coconut juice or sweetened shredded coconut would be a great addition. I think I will try that next time.

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TAP

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Reviewed: Mar. 12, 2009

This was really good. I'm not much of a fish fan, but with a mild fish like roughy and this wonderful sauce, this was great. I didn't have but 1 lime, so the rest of the 3Tb I made up with the orange juice. That might have kept it a bit milder than intended. I also didn't have green onions, so chopped some red. Everything else was as directed. I served it on a bed of couscous with a side of steamed broccoli. I WILL be making this again.

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s. warren

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Reviewed: Feb. 19, 2009

I looked for an Orange Roughy recipe and found this one. Knowing my husband does not like lemon, I was a bit skeptical. We both loved it!!! Great! Thanks! Donna

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Donna Mann

Cooking Level: Expert

Living In: Mason, Ohio, USA

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Reviewed: Feb. 16, 2009

Sauce a bit overwhelmed fish

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rsogburn

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Reviewed: Jan. 22, 2009

This was so delicious! My whole family raved about it, my Mom even asked for the recipe. I'm always looking for new ways to try fish in my diet and this will definately be made again!

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LC

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Jan. 17, 2009

Excellent recipe! Very easy and extremely tasty. I made exactly as stated with two exceptions - fresh cilantro intstead of parsley and 1/2 T of very thinly sliced red pepper for color. OUTSTANDING recipe - try it!

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PAROGIRL

Cooking Level: Expert

Home Town: Silver Bay, Minnesota, USA

Living In: Colfax, Wisconsin, USA

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Reviewed: Dec. 22, 2008

This was my first time cooking with orange roughy, and I'll definitely be cooking it again. I loved the delicate flavor and firm texture. The only changes I made were to increase the oj as I thought it was way too tart (take care tasting the sauce if you've got chapped lips. OUCH...). I decided to stick with the parsley even though I'm not a fan. It was good but I think cilantro might be a better choice. All in all, this was a really easy and flavorful meal. Thanks, Karen!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 8, 2008

This was the best fish I have ever made at home! Loved the citrus flavor with the fish.

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KRUTHRUFF

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Reviewed: Jul. 14, 2008

I followed this recipe exactly and it turned out beautifully. I'd never heard to soak the fish in milk before but will use that tip from now on. The fish turned out golden brown and crunchy and the sauce just kicked everything up a notch.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Apr. 3, 2008

Very good sauce. I made extra and poured it over linguini and rice. We all liked the fish!

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mangelah

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Reviewed: Mar. 28, 2008

This was amazing! followed as written, served with Garlic Asparagus w/Lime from this site. Can't wait to make again!

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: Mar. 11, 2008

Tasty. My husband who doesn't really like fish said he would have it again. Sauce has very strong flavor (good though), so I suggest serving it on the side instead of pouring over the fish when serving.

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Juliet M.

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Reviewed: Feb. 17, 2008

First time I've made this fish, very good. I wil be making this again. It was easy

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wunchie

Cooking Level: Beginning

Home Town: Menomonee Falls, Wisconsin, USA

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Reviewed: Jan. 4, 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.

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