Orange Roughy Under Orange Sauce

Orange roughy is one of those mild white fish that plays beautifully with bright, simple sauces, and this orange-lemon number is proof.

You’ll whisk together a quick pan sauce with fresh orange juice, a squeeze of lemon for acidity, and just a whisper of nutmeg to tie it together. The flour-thickened sauce clings to the broiled fish without being heavy or gloppy.

Broiling gives you those slightly charred edges while keeping the center tender and flaky. Pour the warm citrus sauce over the top and serve immediately while everything’s still steaming.

Pro Tips

• Watch the fish closely under the broiler. Orange roughy is lean and can dry out fast, so pull it as soon as it flakes easily with a fork.
• Make the sauce first and keep it warm in a water bath while you broil the fish. That way everything’s ready to plate at once.
• Use fresh-squeezed orange juice if you can. The flavor is noticeably brighter than store-bought.

Variations

• Swap orange roughy for cod, tilapia, or halibut if that’s what’s fresh at your market.
• Add a tablespoon of butter to the finished sauce for extra richness and gloss.
• Sprinkle fresh parsley or chives over the sauced fish for color and a mild onion bite.