Orange Roughy with Citrus Sauce Recipe -
Orange Roughy with Citrus Sauce Recipe
  • READY IN 30 mins

Orange Roughy with Citrus Sauce

Recipe by  

"My mom gave me this recipe and it is very easy to prepare. The citrus sauce makes it a refreshing and flavorful dish. Buy 1/2 inch thick orange roughy filets."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    30 mins


  1. Soak fish in milk 10 minutes. Remove, sprinkle with salt and dredge in flour.
  2. Heat 2 tablespoons oil in a frying pan over medium-high heat. Cook fish until it is golden on one side, about 3 minutes. Cook second side until golden and cooked through, about 3 to 4 more minutes. Remove fish to a serving platter.
  3. Wipe frying pan clean. Reduce heat to low, add remaining oil and cook garlic 30 seconds. Add lime juice, lemon juice, orange juice, parsley, and green onions. Add butter, swirl in skillet until just creamy. Pour sauce over fish and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2003

My teenage son and husband LOVED this. They don't care for breading so I didn't flour it first, just pan fried it... Also I did not have green onions or lime juice.. so I made it with 4TBSP lemon and 2TBSP orange juice. They felt this was better than restaurant quality.

Most Helpful Critical Review
Mar 14, 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.

Oct 08, 2003

Delightful...I also bumped up the orange juice and added a TBSP of Teriyaki sauce. I used fresh basil instead of parsley. I also doubled the sauce and served it with brown rice and broccoli. I poured the sauce over the rice and broc and sprinkled with slivered almonds. Excellent dish!

Jan 18, 2003

This recipe is FANTASTIC! It was so quick and easy. I wasn't sure before I made it if I would like the blend of juices with the garlic and onion, but it was just wonderful. It tastes like something you'd pay big bucks for in a fancy restaurant and is the dish I would serve to friends that I wanted to impress.

Feb 28, 2003

I substituted Tilapia and my husband says it's the best fish I ever made! Easy, delicious, wholesome recipe. I served it with asparagus and a rice pilaf -- yum!

Jan 24, 2007

Very tasty & perfect for dinner guests! It has a great presentation. I used tilapia instead of orange roughy. I also used the juice of half a lemon and 4 or 5 tblsp. of orange juice and the sauce was not too tart at all. Next time I may use PAM instead of oil to fry the fish. Also, I suggest doing the sauce in a separate pan from the fish and have them both going at the same time so that the sauce is ready as soon as the fish is done. This doesn't give the fish a chance to cool down at all or get soggy.

Jan 04, 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.

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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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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