Lemon-Orange Orange Roughy

Lemon-Orange Orange Roughy

171 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Brian Ehrler
Recipe by  Brian Ehrler

“Orange roughy fillets with a citrus twist. Very quick to prepare.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.

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Reviews (171)

Rate This Recipe
endangered
351

endangered

Orange Roughy is an endangered fish and should not be consumed until it has recovered sufficiently from overfishing. Try this recipe with another fish that is not having an large ecoclogical impact on the environment.

Carrie Magill
139

Carrie Magill

I used 2 tbsp orange juice and 1 tbsp lemon juice (not fresh squeezed), and the flavor was still fantastic. Very light and delicious! We enjoy having this with French Green Beans from this site.

22566
121

22566

Speedy, excellent, healthy entree. Use plenty of fresh-squeezed orange and lemon juice (also try lime...very good). The juice will reduce in the frying pan to form a wonderful subtle-flavored sauce. Don't use store-bought orange juice...when reduced it tastes much too strong, almost like marmalade, and will take away from the natural flavor of the fish.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Baked Orange Roughy Italian-Style

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