Orange Roughy with Champagne Sauce

This orange roughy gets a surprising spice rub of soy sauce, chili powder, garlic, and red pepper flakes before hitting a screaming hot skillet. It’s a bold seasoning choice for a mild fish, and that’s exactly why it works. The fish provides a clean canvas for all that flavor.

After the fillets sear, sliced mushrooms, onion rings, and both green and red bell peppers cook in the same pan. Those vegetables pick up all the browned bits left by the fish, adding savory depth without a single extra ingredient.

The champagne sauce is the finale. Chicken broth and champagne reduce by half in that same pan, concentrating into a light, slightly acidic sauce that ties everything together. It’s elegant without being fussy, and the whole thing comes together in about 30 minutes.

Pro Tips

• Turn the fish often during searing to prevent burning. The soy sauce and chili powder can scorch quickly over high heat.
• Use brut (dry) champagne or sparkling wine. Sweet champagne makes the sauce cloying.
• Any mild white fish works here: tilapia, sole, or cod substitute well if orange roughy isn’t available.

Variations

• Add a tablespoon of butter to the finished sauce for a richer, silkier champagne beurre blanc.
• Toss in a handful of capers with the vegetables for briny pops of flavor.
• Serve over steamed rice or couscous to catch every drop of the sauce.