20 Delicious Orange Roughy Recipes for Seafood Lovers

Dive into the delightful world of seafood with our roundup of 20 Delicious Orange Roughy Recipes! Perfect for home cooks looking to spice up their dinner routine, these dishes range from quick and easy weeknight meals to elegant options for entertaining. Whether you’re craving something light and citrusy or rich and comforting, orange roughy’s versatility will surprise you. Let’s get cooking—your next favorite recipe awaits!

Orange Roughy with Lemon Butter Sauce

Unveiling a dish that marries the delicate flavors of the sea with the bright zest of citrus, this Orange Roughy with Lemon Butter Sauce is a testament to the elegance of simplicity. Perfect for a sophisticated weeknight dinner or a special occasion, it promises to transport your palate to coastal bliss with every bite.

Ingredients

• 4 Orange Roughy fillets (about 6 oz each, skinless)
• 1/2 cup unsalted butter (cold, cut into cubes)
• 2 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp lemon zest (finely grated)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Pat the Orange Roughy fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Carefully place the fillets in the skillet, cooking for 3-4 minutes per side until golden and the fish flakes easily with a fork. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Remove the fillets from the skillet and keep warm on a plate covered with foil.
6. Reduce the heat to low and add the butter to the same skillet, swirling until melted and slightly browned.
7. Stir in the lemon juice and zest, cooking for 1 minute to combine. Tip: The acid from the lemon will balance the richness of the butter.
8. Return the fillets to the skillet, spooning the sauce over them to coat evenly. Tip: For an extra burst of flavor, let the fish soak in the sauce for a minute before serving.
9. Garnish with chopped parsley and serve immediately.

Presenting a dish where the Orange Roughy’s tender, flaky texture meets the velvety, tangy lemon butter sauce, it’s a harmonious blend that sings of freshness. Consider pairing it with a crisp white wine or serving over a bed of sautéed greens for a complete meal that dazzles both the eyes and the taste buds.

Grilled Orange Roughy with Herbs

Just as the summer evenings begin to whisper promises of al fresco dining, our Grilled Orange Roughy with Herbs emerges as a sublime choice for those seeking both lightness and depth of flavor. This dish, with its delicate fish and aromatic herb blend, is a testament to the beauty of simplicity in cooking.

Ingredients

• 4 Orange Roughy fillets (about 6 oz each, skinless)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried thyme (or fresh thyme for a more vibrant flavor)
• 1 tsp dried basil (fresh basil can be substituted in summer)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F) to ensure a perfect sear without sticking.
2. In a small bowl, whisk together olive oil, lemon juice, garlic powder, thyme, basil, salt, and pepper to create a marinade.
3. Brush both sides of each Orange Roughy fillet with the marinade, ensuring even coverage for maximum flavor.
4. Place the fillets on the preheated grill. Cook for 4-5 minutes on the first side, until the edges begin to turn opaque.
5. Carefully flip each fillet using a spatula. Grill for another 3-4 minutes, or until the fish flakes easily with a fork.
6. Remove from the grill and let rest for 2 minutes to allow the juices to redistribute.

Grilled to perfection, the Orange Roughy boasts a tender, flaky texture that pairs beautifully with the herbaceous marinade. Serve it atop a bed of quinoa or alongside grilled asparagus for a meal that sings of summer.

Orange Roughy Almondine

Masterfully combining the delicate flavors of the sea with the rich, nutty essence of almonds, this Orange Roughy Almondine is a dish that promises to elevate your dining experience to new heights. Its simplicity belies the depth of flavor achieved through carefully selected ingredients and precise cooking techniques.

Ingredients

• 4 Orange Roughy fillets (about 6 oz each, patted dry)
• 1/2 cup sliced almonds (toasted for extra flavor)
• 1/4 cup unsalted butter (divided, for richness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed, adjust to taste)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for toasting the almonds.
2. Spread the sliced almonds on a baking sheet and toast in the preheated oven for 5-7 minutes, or until golden and fragrant, stirring once halfway through to prevent burning.
3. Heat 2 tbsp of butter and olive oil in a large skillet over medium heat until the butter is melted and begins to foam.
4. Season the Orange Roughy fillets with salt and pepper, then carefully place them in the skillet. Cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
5. Remove the fillets from the skillet and keep warm. In the same skillet, add the remaining butter and lemon juice, stirring to combine and scraping up any browned bits for added flavor.
6. Add the toasted almonds to the skillet, tossing to coat them in the butter-lemon mixture, then spoon over the cooked fillets.
7. Garnish with chopped parsley before serving to add a fresh, colorful touch.

A symphony of textures and flavors, the Orange Roughy Almondine delights with its tender, flaky fish and the satisfying crunch of almonds. Serve it alongside a crisp green salad or over a bed of steamed asparagus for a meal that’s as visually appealing as it is delicious.

Baked Orange Roughy with Garlic and Olive Oil

Venture into the realm of seafood elegance with this simple yet sophisticated dish, where the delicate flavors of orange roughy are elevated by the aromatic punch of garlic and the richness of olive oil, creating a harmonious blend that’s both light and satisfying.

Ingredients

• 4 orange roughy fillets (about 6 oz each, patted dry)
• 3 tbsp olive oil (extra virgin recommended for flavor)
• 4 garlic cloves (minced, or adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a small bowl, combine the olive oil and minced garlic, letting it sit for 5 minutes to infuse the oil with garlic flavor.
3. Place the orange roughy fillets on a lightly greased baking sheet, ensuring they’re not touching for even heat distribution.
4. Brush each fillet generously with the garlic-infused olive oil, coating both sides for maximum flavor.
5. Sprinkle the salt and black pepper evenly over the fillets, adjusting the amounts slightly based on personal preference.
6. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. Garnish with freshly chopped parsley before serving to add a pop of color and freshness.

Keenly balanced, the baked orange roughy emerges from the oven with a tender, flaky texture and a fragrant garlic aroma that’s irresistibly inviting. Serve it alongside a crisp green salad or over a bed of quinoa for a complete, nutritious meal that delights the senses.

Orange Roughy Piccata

Elegant yet approachable, this Orange Roughy Piccata marries the delicate, buttery texture of the fish with a vibrant, citrusy sauce, creating a dish that’s as visually stunning as it is delicious. Perfect for a sophisticated weeknight dinner or entertaining guests, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 4 Orange Roughy fillets (about 6 oz each), patted dry
• 1/2 cup all-purpose flour, for dredging
• 3 tbsp unsalted butter, divided (or olive oil for a lighter version)
• 2 tbsp olive oil
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/2 cup chicken stock (use vegetable stock for a pescatarian option)
• 1/4 cup brined capers, drained
• 1/3 cup fresh parsley, chopped (plus more for garnish)
• Salt and freshly ground black pepper, to taste

Instructions

1. Season the Orange Roughy fillets lightly with salt and pepper on both sides.
2. Dredge each fillet in flour, shaking off any excess to ensure a light coating.
3. In a large skillet over medium-high heat, melt 1 tbsp of butter with olive oil until the butter starts to foam.
4. Add the fillets to the skillet, cooking for 3-4 minutes on each side until golden and cooked through. Remove from skillet and set aside.
5. In the same skillet, add lemon juice, chicken stock, and capers, bringing to a boil while scraping up any browned bits for extra flavor.
6. Reduce heat to low and whisk in the remaining 2 tbsp of butter, one at a time, until the sauce is slightly thickened.
7. Stir in chopped parsley and adjust seasoning with salt and pepper if needed.
8. Return the fillets to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.

Lusciously tender with a crisp golden exterior, the Orange Roughy is beautifully complemented by the tangy, buttery sauce. Serve it over a bed of steamed asparagus or with a side of garlic mashed potatoes for a meal that’s sure to impress.

Pan-Seared Orange Roughy with Mango Salsa

Venturing into the realm of seafood delicacies, this Pan-Seared Orange Roughy with Mango Salsa offers a harmonious blend of tender, flaky fish and a vibrant, sweet-spicy salsa that dances on the palate. Perfect for a summer evening, this dish is as visually stunning as it is delicious, promising to elevate your dining experience with minimal effort.

Ingredients

• 2 Orange Roughy fillets (about 6 oz each, patted dry)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced (adjust to taste)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice (freshly squeezed)
• 1/2 tsp lime zest

Instructions

1. In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and lime zest to make the salsa. Set aside to allow flavors to meld.
2. Season both sides of the Orange Roughy fillets with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Carefully place the fillets in the skillet. Cook for 3-4 minutes on the first side, until the edges turn opaque and the bottom is golden brown.
5. Gently flip the fillets and cook for an additional 2-3 minutes on the other side, until the fish is fully opaque and flakes easily with a fork.
6. Remove the fillets from the skillet and let them rest for a minute on a plate.
7. Top each fillet with a generous spoonful of mango salsa before serving.

Creating a masterpiece of textures and flavors, the Pan-Seared Orange Roughy with Mango Salsa is a testament to the beauty of simple ingredients coming together. The fish’s delicate, buttery texture pairs exquisitely with the salsa’s juicy crunch and zesty kick, making it a dish that’s as enjoyable to eat as it is to present. Serve it atop a bed of quinoa or alongside grilled asparagus for a complete meal that’s sure to impress.

Orange Roughy with Tomato Basil Sauce

Bursting with vibrant flavors and elegant simplicity, this Orange Roughy with Tomato Basil Sauce is a testament to the beauty of combining fresh ingredients with minimal fuss. The delicate, flaky fish pairs perfectly with the bright, herbaceous sauce, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• 1 lb Orange Roughy fillets (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup cherry tomatoes, halved (substitute with diced Roma tomatoes)
• 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup white wine (optional, for deglazing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the fish.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes, to properly coat the pan.
3. Season the Orange Roughy fillets with salt and pepper on both sides, ensuring even coverage for maximum flavor.
4. Place the fillets in the skillet and cook for 3-4 minutes per side, until the edges are golden and the fish flakes easily with a fork.
5. Remove the fish from the skillet and set aside on a plate, covering loosely with foil to keep warm.
6. In the same skillet, add the cherry tomatoes and garlic, sautéing for 2-3 minutes until the tomatoes begin to soften and release their juices.
7. If using, pour in the white wine to deglaze the pan, scraping up any browned bits for added flavor, and let it reduce by half, about 2 minutes.
8. Stir in the fresh basil and adjust seasoning with salt and pepper, cooking for an additional minute to meld the flavors.
9. Return the fish to the skillet, spooning the tomato basil sauce over the fillets, and transfer to the preheated oven to bake for 5 minutes, allowing the flavors to infuse.

When served, the Orange Roughy should be tender and moist, with the tomato basil sauce offering a fresh, slightly tangy contrast. For an extra touch of elegance, garnish with additional basil leaves and serve alongside a crisp white wine or a light, citrusy salad.

Orange Roughy en Papillote with Vegetables

Here’s a dish that marries simplicity with sophistication, perfect for a weeknight dinner that feels anything but ordinary. Orange Roughy en Papillote with Vegetables is a testament to the beauty of cooking with parchment, where steam becomes your ally in creating a meal that’s as flavorful as it is healthy.

Ingredients

• 2 Orange Roughy fillets (about 6 oz each), skinless
• 1 cup julienned carrots (or pre-cut for convenience)
• 1 cup thinly sliced zucchini
• 1/2 cup thinly sliced red bell pepper
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh lemon juice
• 1 tsp minced garlic (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp freshly ground black pepper
• 2 sprigs fresh thyme (or 1/2 tsp dried)
• Parchment paper sheets (12×16 inches each)

Instructions

1. Preheat your oven to 400°F (204°C). This ensures a hot environment for the papillotes to steam properly.
2. On a clean surface, lay out two parchment paper sheets. In the center of each, arrange half of the carrots, zucchini, and red bell pepper as a bed for the fish.
3. Place one Orange Roughy fillet on top of each vegetable bed. Drizzle each fillet with 1 tbsp olive oil and 1/2 tbsp lemon juice.
4. Sprinkle minced garlic, salt, black pepper, and thyme evenly over each fillet. Tip: Fresh thyme sprigs can be placed directly on the fish for an aromatic touch.
5. Fold the parchment paper over the fish and vegetables, crimping the edges tightly to seal. Tip: Ensure the seal is tight to trap steam, which cooks the fish and vegetables evenly.
6. Transfer the papillotes to a baking sheet and bake for 15 minutes. Tip: The parchment will puff up slightly when done, a visual cue that the dish is ready.
7. Carefully open one papillote to check for doneness—the fish should flake easily with a fork.

Unveiling the papillotes releases a burst of aromatic steam, revealing tender, flaky fish atop a colorful medley of perfectly cooked vegetables. Serve directly in the parchment for a dramatic presentation, or plate alongside a light quinoa salad for a complete meal.

Orange Roughy with Coconut Curry Sauce

Captivating the senses with its delicate flavors and aromatic richness, this Orange Roughy with Coconut Curry Sauce is a testament to the beauty of combining simple ingredients to create a dish that’s both luxurious and comforting. The tender fish, bathed in a velvety sauce infused with coconut and curry, promises a dining experience that’s as effortless to prepare as it is impressive to serve.

Ingredients

• 1 lb Orange Roughy fillets (thawed if frozen)
• 1 tbsp coconut oil (or any neutral oil)
• 1 cup coconut milk (full-fat for richer sauce)
• 1 tbsp curry powder (adjust to taste)
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 2 tbsp cilantro, chopped (for garnish)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season Orange Roughy fillets with salt and black pepper on both sides.
3. Place fillets in the skillet and cook for 3-4 minutes per side, or until the fish flakes easily with a fork. Remove from skillet and set aside.
4. In the same skillet, add garlic and ginger, sautéing for 1 minute until fragrant.
5. Whisk in curry powder and cook for another 30 seconds to release its flavors.
6. Pour in coconut milk, stirring to combine with the spices. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
7. Return the fish to the skillet, spooning the sauce over the fillets. Cook for an additional 2 minutes to heat through.
8. Drizzle with lime juice and garnish with chopped cilantro before serving.

Zesty and aromatic, this dish boasts a perfect balance of creamy coconut and warm curry spices, enveloping the flaky Orange Roughy in a sauce that’s both vibrant and comforting. Serve it over a bed of steamed jasmine rice or with a side of roasted vegetables for a complete meal that’s sure to delight.

Orange Roughy Tacos with Avocado Crema

Amidst the bustling culinary scene, the Orange Roughy Tacos with Avocado Crema stand out as a testament to the beauty of simplicity meeting sophistication. This dish marries the delicate, flaky texture of orange roughy with the creamy, vibrant notes of avocado crema, creating a harmonious blend that’s both refreshing and satisfying.

Ingredients

• 1 lb orange roughy fillets, patted dry (for even searing)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado, pitted and peeled (for smooth crema)
• 1/4 cup sour cream
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 clove garlic, minced
• 8 small corn tortillas, warmed (to prevent cracking)
• 1/2 cup red cabbage, thinly sliced (for crunch)
• 1/4 cup cilantro leaves (for garnish)

Instructions

1. Preheat a large skillet over medium-high heat and add olive oil, ensuring the surface is evenly coated.
2. Season the orange roughy fillets evenly with cumin, smoked paprika, salt, and black pepper on both sides.
3. Once the skillet is hot, carefully place the fillets in the pan. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Tip: Avoid overcrowding the pan to ensure each fillet cooks evenly.
4. While the fish cooks, prepare the avocado crema by blending the avocado, sour cream, lime juice, and minced garlic in a food processor until smooth. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is achieved.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable. Tip: Keep them wrapped in a clean towel to stay warm until serving.
6. Assemble the tacos by placing a portion of the cooked orange roughy on each tortilla, followed by a dollop of avocado crema, a sprinkle of red cabbage, and a few cilantro leaves.

Light and flaky orange roughy paired with the creamy avocado crema offers a delightful contrast in textures, while the smoky spices and fresh garnishes elevate the flavors. Serve these tacos with a side of lime wedges for an extra zesty kick, making each bite a celebration of taste and texture.

Orange Roughy with White Wine and Capers

Nothing elevates a simple seafood dinner quite like the delicate flavors of Orange Roughy with White Wine and Capers. This dish, with its buttery texture and bright, briny notes, is a testament to the beauty of cooking with quality ingredients and a touch of elegance.

Ingredients

• 4 Orange Roughy fillets (about 6 oz each), patted dry
• 1/2 cup all-purpose flour, for dredging
• 3 tbsp unsalted butter, divided (or olive oil for a lighter version)
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 2 tbsp capers, drained (rinsed if salt-packed)
• 1/4 cup fresh parsley, finely chopped (plus more for garnish)
• 1 lemon, juiced (about 2 tbsp), adjust to taste
• Salt and freshly ground black pepper, to taste

Instructions

1. Season the Orange Roughy fillets lightly with salt and pepper on both sides.
2. Dredge each fillet in flour, shaking off any excess to ensure a light coating.
3. In a large skillet over medium heat, melt 2 tbsp of butter until it begins to foam but not brown, about 1 minute.
4. Add the fillets to the skillet, cooking until golden brown on the first side, about 3-4 minutes. Tip: Avoid moving the fillets too soon to ensure a perfect sear.
5. Carefully flip the fillets and cook until the flesh is opaque and flakes easily with a fork, about 2-3 minutes more. Transfer to a plate and keep warm.
6. To the same skillet, add the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
7. Stir in the remaining 1 tbsp of butter, capers, and lemon juice, cooking until the sauce slightly thickens, about 1 minute. Tip: The capers add a salty punch, so taste before adding additional salt.
8. Return the fillets to the skillet, spooning the sauce over them, and sprinkle with parsley. Cook for an additional 30 seconds to warm through.
9. Serve immediately, garnished with extra parsley and lemon wedges on the side. Tip: Pair with a crisp green salad or roasted vegetables for a complete meal.

Buttery and tender, the Orange Roughy melts in your mouth, while the white wine and caper sauce delivers a vibrant contrast. For an extra touch of luxury, serve over a bed of creamy mashed potatoes to soak up every drop of the delectable sauce.

Orange Roughy Chowder

Zesty and brimming with coastal charm, this Orange Roughy Chowder marries the delicate sweetness of the sea with a creamy, herb-infused broth, offering a comforting yet sophisticated bowl that’s perfect for any season.

Ingredients

• 1 lb Orange Roughy fillets, cut into 1-inch pieces (thaw if frozen)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced (use more for extra flavor)
• 2 cups fish or vegetable stock (homemade preferred for depth)
• 1 cup heavy cream (half-and-half for a less rich option)
• 1 large potato, peeled and diced into 1/2-inch cubes (Yukon Gold recommended)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and freshly ground black pepper, to taste (start with 1/2 tsp salt)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt butter over medium heat until foaming subsides.
2. Add diced onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Pour in fish stock, bringing to a gentle simmer before adding diced potatoes. Cook for 10 minutes, or until potatoes are just tender.
5. Gently add Orange Roughy pieces to the pot, simmering for 5 minutes until fish is opaque and flakes easily.
6. Reduce heat to low, stir in heavy cream and thyme, warming through without boiling to prevent curdling.
7. Season with salt and pepper, adjusting to taste after a final stir.
8. Ladle chowder into bowls, garnishing with fresh parsley for a pop of color and freshness.

Generously ladled, this chowder presents a velvety texture with chunks of tender fish and potatoes, each spoonful bursting with the bright notes of thyme and the richness of cream. Serve alongside crusty bread for dipping or a crisp green salad to round out the meal.

Orange Roughy with Roasted Red Pepper Sauce

Delightfully delicate and brimming with vibrant flavors, this Orange Roughy with Roasted Red Pepper Sauce is a testament to the beauty of simple, yet sophisticated seafood dishes. Perfect for a weeknight dinner that feels anything but ordinary, it pairs the mild, flaky texture of orange roughy with a rich, smoky sauce that’s as visually stunning as it is delicious.

Ingredients

• 4 orange roughy fillets (about 6 oz each, patted dry)
• 1 cup roasted red peppers (jarred or homemade, drained)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup heavy cream (for a lighter version, substitute with half-and-half)
• 2 cloves garlic (minced)
• 1/2 tsp smoked paprika (adjust to taste)
• Salt and freshly ground black pepper (to taste)
• 1 tbsp fresh lemon juice (plus extra for serving)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish large enough to accommodate the fillets in a single layer.
2. In a blender, combine the roasted red peppers, heavy cream, garlic, smoked paprika, salt, and black pepper. Blend until smooth, then set aside.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the orange roughy fillets and sear for 2-3 minutes per side, just until golden. Tip: Avoid overcrowding the skillet to ensure a proper sear.
4. Transfer the seared fillets to the prepared baking dish. Pour the red pepper sauce over the fillets, ensuring they’re evenly coated.
5. Bake in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork. Tip: Check doneness by inserting a fork at an angle; the fish should be opaque and separate easily.
6. Remove from the oven and drizzle with fresh lemon juice. Garnish with chopped parsley before serving. Tip: For an extra touch of elegance, serve with a side of sautéed greens or over a bed of quinoa.

Uniquely satisfying, the Orange Roughy with Roasted Red Pepper Sauce offers a harmonious blend of textures and flavors—tender fish against the velvety, slightly sweet sauce. Consider pairing it with a crisp white wine to elevate the dining experience further.

Orange Roughy Stir-Fry with Asian Vegetables

Captivating the senses with its delicate flavors and vibrant colors, this Orange Roughy Stir-Fry with Asian Vegetables is a testament to the beauty of simplicity in cooking. The tender fish, paired with crisp vegetables and a harmonious blend of Asian-inspired sauces, creates a dish that’s as nutritious as it is visually appealing.

Ingredients

• 1 lb Orange Roughy fillets, cut into 1-inch pieces (thaw if frozen)
• 2 cups mixed Asian vegetables (such as bok choy, snap peas, and bell peppers), sliced
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tbsp oyster sauce
• 1 tsp sesame oil (for flavor enhancement)
• 1 clove garlic, minced (fresh for best taste)
• 1/2 tsp ginger, grated (adjust to taste)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger to the oil, stirring constantly for 30 seconds until fragrant to avoid burning.
3. Increase heat to high, add Orange Roughy pieces, and stir-fry for 2 minutes until the edges start to turn opaque.
4. Introduce the mixed Asian vegetables to the wok, continuing to stir-fry for another 3 minutes until vegetables are crisp-tender.
5. Pour in soy sauce and oyster sauce, tossing the ingredients to ensure even coating. Cook for an additional 1 minute.
6. Drizzle with sesame oil and sprinkle red pepper flakes if using, giving one final toss to combine all flavors.
7. Remove from heat and serve immediately to preserve the texture and warmth of the dish.

Notably, the Orange Roughy remains succulent amidst the stir-fry’s high heat, while the vegetables retain a satisfying crunch. For an elegant presentation, serve atop a bed of steamed jasmine rice or alongside a light cucumber salad to complement the dish’s vibrant flavors.

Orange Roughy with Pesto and Cherry Tomatoes

Captivating the senses with its vibrant colors and aromatic allure, this Orange Roughy with Pesto and Cherry Tomatoes is a testament to the beauty of simple, fresh ingredients coming together in perfect harmony. The delicate, flaky fish serves as a canvas for the bold flavors of homemade pesto and the sweet burst of cherry tomatoes, creating a dish that’s as pleasing to the palate as it is to the eye.

Ingredients

• 4 Orange Roughy fillets (about 6 oz each, patted dry)
• 1 cup fresh basil leaves (packed, for a vibrant pesto)
• 1/4 cup pine nuts (lightly toasted for depth of flavor)
• 1/2 cup extra virgin olive oil (or any neutral oil)
• 2 garlic cloves (minced, adjust to taste)
• 1/2 cup grated Parmesan cheese (freshly grated for best texture)
• 1 cup cherry tomatoes (halved, for a sweet contrast)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the fish.
2. In a food processor, combine the basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper to taste.
4. Season the Orange Roughy fillets lightly with salt and pepper on both sides.
5. Spread a generous layer of pesto over each fillet, then top with halved cherry tomatoes.
6. Place the fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork.
7. While baking, toast the remaining pine nuts in a dry skillet over medium heat for 2-3 minutes, or until golden, for an added crunch.
8. Remove the fish from the oven and let it rest for 2 minutes before serving.

Remarkably tender and infused with the herbaceous notes of pesto, the Orange Roughy is beautifully complemented by the juicy sweetness of cherry tomatoes. Serve it atop a bed of quinoa or alongside a crisp green salad for a meal that’s both nutritious and indulgent.

Orange Roughy Kebabs with Lemon Garlic Marinade

Yield to the allure of the sea with these exquisite Orange Roughy Kebabs, where the delicate, flaky fish meets the bright, zesty embrace of a lemon garlic marinade, creating a dish that’s as visually stunning as it is delectably fresh.

Ingredients

• 1.5 lbs Orange Roughy fillets, cut into 1-inch cubes (ensure they’re firm and fresh)
• 1/4 cup olive oil (or any neutral oil for a milder flavor)
• 3 tbsp fresh lemon juice (about 1 large lemon, adjust to taste)
• 4 garlic cloves, minced (for a robust flavor, or reduce for subtlety)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh parsley, chopped (for garnish, optional)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to create the marinade.
2. Add the Orange Roughy cubes to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for 30 minutes to 1 hour, allowing the flavors to meld.
3. Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F) to ensure a good sear without overcooking the fish.
4. Thread the marinated fish cubes onto the skewers, leaving a small space between each piece for even cooking.
5. Grill the kebabs for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork, indicating it’s perfectly cooked.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.
7. Garnish with chopped parsley for a fresh, colorful finish.

Zesty and vibrant, these Orange Roughy Kebabs boast a tender, moist interior with a slightly charred exterior, offering a delightful contrast in textures. Serve them over a bed of quinoa or alongside a crisp, green salad for a meal that’s as nutritious as it is enchanting.

Orange Roughy with Sweet Chili Glaze

Brimming with vibrant flavors and a touch of sophistication, this Orange Roughy with Sweet Chili Glaze is a delightful dish that promises to elevate your dining experience. Perfectly balanced between sweet and spicy, it’s a testament to how simple ingredients can create a masterpiece.

Ingredients

• 4 Orange Roughy fillets (about 6 oz each), patted dry
• 1/2 cup sweet chili sauce (for a spicier kick, use Sriracha-based sauce)
• 2 tbsp soy sauce (low sodium recommended)
• 1 tbsp honey (adjust to sweetness preference)
• 1 tbsp fresh lime juice (or lemon juice for a different citrus note)
• 2 cloves garlic, minced (about 1 tsp)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp chopped fresh cilantro (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, lime juice, and minced garlic until well combined. Set aside.
3. Season both sides of the Orange Roughy fillets with salt and black pepper, ensuring even coverage.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the fillets and sear for 2-3 minutes on each side, or until golden brown. Tip: Avoid overcrowding the skillet to ensure a proper sear.
5. Transfer the seared fillets to the prepared baking sheet. Brush each fillet generously with the sweet chili glaze, reserving some for later.
6. Bake in the preheated oven for 8-10 minutes, or until the fish flakes easily with a fork. Tip: The glaze should be slightly caramelized but not burnt.
7. Remove from the oven and drizzle with the remaining glaze. Garnish with chopped cilantro if desired.

Marvel at the succulent texture of the Orange Roughy, perfectly complemented by the glossy, sweet-spicy glaze. Serve it atop a bed of jasmine rice or with a side of steamed vegetables for a complete meal that’s as visually appealing as it is delicious.

Orange Roughy and Shrimp Skewers

Elevate your seafood game with these Orange Roughy and Shrimp Skewers, a dish that marries the delicate sweetness of shrimp with the mild, flaky texture of orange roughy, all kissed by the smoky char of the grill.

Ingredients

• 1 lb orange roughy fillets, cut into 1-inch pieces (ensure they’re firm to the touch)
• 1 lb large shrimp, peeled and deveined (tails on for presentation, if desired)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp smoked paprika (for a hint of smokiness)
• Salt and freshly ground black pepper (to taste)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F, to ensure a good sear without overcooking.
2. In a large bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper to create the marinade.
3. Add the orange roughy pieces and shrimp to the marinade, gently tossing to coat each piece evenly. Let marinate for 15 minutes at room temperature for optimal flavor absorption.
4. Thread the marinated orange roughy and shrimp onto skewers, alternating between the two for a visually appealing presentation.
5. Place the skewers on the preheated grill. Cook for 3-4 minutes per side, or until the shrimp turn pink and opaque and the fish flakes easily with a fork, indicating doneness.
6. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Relish the harmonious blend of textures and flavors in these skewers, where the succulent shrimp and tender orange roughy are perfectly complemented by the smoky, slightly spicy marinade. Serve atop a bed of citrusy quinoa or alongside a crisp, green salad for a meal that’s as nutritious as it is delicious.

Orange Roughy with Creamy Dill Sauce

Just as the summer breeze brings a refreshing change, our Orange Roughy with Creamy Dill Sauce offers a light yet luxurious escape for your palate. This dish, with its delicate fish and herb-infused sauce, is a testament to the elegance of simplicity in cooking.

Ingredients

• 4 Orange Roughy fillets (about 6 oz each, fresh or thawed if frozen)
• 1 cup heavy cream (for a lighter version, substitute with half-and-half)
• 2 tbsp fresh dill, finely chopped (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Pat the Orange Roughy fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets with salt and black pepper.
3. Heat a large skillet over medium-high heat and add the butter, swirling to coat the pan.
4. Once the butter is melted and begins to foam, add the fillets, cooking for 3-4 minutes per side until golden and the fish flakes easily with a fork.
5. Remove the fillets from the skillet and set aside on a warm plate, covered loosely with foil.
6. Reduce the heat to medium and pour the heavy cream into the skillet, stirring to incorporate any browned bits.
7. Add the lemon juice and dill, stirring continuously until the sauce thickens slightly, about 2-3 minutes.
8. Return the fillets to the skillet, spooning the sauce over them, and heat through for 1 minute.

Succulent and flaky, the Orange Roughy pairs beautifully with the creamy dill sauce, creating a dish that’s as visually appealing as it is delicious. Serve it over a bed of steamed asparagus or alongside a crisp white wine for an unforgettable meal.

Orange Roughy with Black Bean and Corn Salsa

Perfectly seared Orange Roughy topped with a vibrant Black Bean and Corn Salsa offers a delightful contrast of textures and flavors, making it an ideal centerpiece for a sophisticated yet approachable meal. This dish, with its bright salsa and tender fish, is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 lb Orange Roughy fillets (thawed if frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup black beans, rinsed and drained (canned is fine)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp fresh lime juice
• 1 tbsp chopped fresh cilantro (plus more for garnish)
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Preheat a large skillet over medium-high heat and add olive oil, swirling to coat the pan.
2. Season Orange Roughy fillets with salt and pepper on both sides. Once the oil is shimmering, add the fillets to the skillet. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Tip: Avoid moving the fish too much to ensure a golden crust forms.
3. While the fish cooks, in a medium bowl, combine black beans, corn, red bell pepper, red onion, lime juice, cilantro, and cumin. Stir gently to mix. Tip: Let the salsa sit for 5 minutes to allow flavors to meld.
4. Season the salsa with salt and pepper to taste, stirring once more.
5. Once the fish is cooked, transfer to plates and top generously with the black bean and corn salsa. Tip: For an extra touch, garnish with additional cilantro and a lime wedge on the side.

Delicate flakes of Orange Roughy paired with the crunchy, sweet, and tangy salsa create a harmonious dish that’s as pleasing to the palate as it is to the eye. Serve it over a bed of quinoa or with a side of avocado slices for an added layer of creaminess.

Conclusion

We hope this roundup of 20 delicious Orange Roughy recipes inspires your next seafood adventure! Whether you’re a seasoned chef or a curious home cook, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!