Reviewed: Oct. 24, 2011

Giving this 5 stars based on the suggestions. Fish alone was delicious and I'm not crazy about orange roughy. I made sure the fish was crispy. Increased the orange juice to 3 T and decreased lime to 1 T, still added a bit of sugar will try it without next time. I served the sauce on the side to avoid the sogginess issue and let people add to taste. My little food critics loved it!...and I did too!! So easy, definitely will do again.

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Reviewer:

SUGARJO

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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Frisco, Texas, USA

Reviewed: May 24, 2011

I must have done something wrong. The sauce was way too tart and the sauce made the crust soggy. I won't make this again.

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Reviewer:

Kgarland

Reviewed: Mar. 12, 2011

I love how the fish turned out but I didn't care for the sauce. Im so glad I tasted it before I poured in onto the fish. It was way sour for my liking. Will use this again for the fish.

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Reviewer:

kallen02

Reviewed: Feb. 18, 2011

I was really excited to try this recipe, but it was just too citrus for my taste. I felt like it was an average recipe.

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Reviewer:

amyc5

Cooking Level: Intermediate

Reviewed: Dec. 26, 2010

The fish turned out great but the sauce was extremely tart, too much. Next time I'll reduce the lime and lemon and increase the orange juice. I'm thinking that mango might go well with this too. But as is, it's way too sour to the point where we were scraping off as much sauce as possible.

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Reviewer:

ANGIEBUYS

Reviewed: Aug. 3, 2010

I give this 4 stars because of the sauce...I will look for a way to thicken it. My husband loved it and so did my picky 11yo. I liked the crispness of the fish but the sauce made it soggy very quickly. This would be a good sauce for any type of fish. Thanks for sharing : )

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Reviewer:

Jenn71

Cooking Level: Intermediate

Reviewed: Jul. 24, 2010

This was wonderful. Few mods to serve own palate were that I added a 2 tbsp of sweet chili sauce, after following instructions by others to reduce lemon and lime and increase orange. Sensational result, work with it, served over couscous, excellent

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Reviewer:

Donna in Singapore

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: May 11, 2010

I've never had orange roughy before, so was surprised when hubby brought it home...the fish, as directed, was really yummy and flaky. NOT fishy at all! We LOVE citrus sauces and gravies on salmon and chicken - - but this sauce was WAAY too strong on the tart-side. That being said, the next time we make this (which I WILL!) I'll HALF the lemon and lime, and DOUBLE the orange juice, and let it reduce to half. Hubby also likes things spicy, so we added a few drops of habanero sauce w/ mango (Crazy Jerry's Brain Damage - it's awesome!), which added another yummy layer of flavor...I'm sure your favorite hot sauce will do just fine... Anyhow - only 3 stars, cuz I had to mess w the recipe so much...other than that, a total keeper which I'll be making again!!!

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