Orange Roughy with Lemon Sauce

Sweet peppers and fresh asparagus add vibrancy to the flaky white fish fillet. The fillet is served with a lively lemon sauce for a 20-minute, luscious meal solution. Orange roughy is a saltwater fish from New Zealand waters with a rough bright orange skin. The meat is white and firm with a sweet, delicate flavor.


  • 1 pound fresh or frozen orange roughy or red snapper fillets, about 1/2 inch thick
  • 1 pound asparagus spears
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 teaspoons finely shredded lemon peel
  • 1/8 teaspoon black pepper
  • 1 medium yellow sweet pepper, cut into strips
  • 4 teaspoons cornstarch
  • 2 tablespoons snipped fresh chives
  • 2 cups hot cooked couscous or rice


  1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving-size pieces, if necessary; set aside. Snap off and discard woody bases from asparagus. Cut asparagus in half; set aside.
  2. In a 10-inch skillet combine 1 cup of the broth, the lemon peel, and black pepper. Bring to boiling; reduce heat. Carefully add fish and asparagus. Cook, covered, over medium-low heat for 4 minutes. Add sweet pepper strips. Cook, covered, 2 minutes more or until fish flakes easily when tested with a fork. Using a slotted spatula, transfer fish and vegetables to a serving platter, reserving liquid in skillet. Keep fish and vegetables warm while preparing sauce.
  3. For sauce, stir together remaining broth and cornstarch. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in chives. Arrange fish and vegetables on couscous; spoon sauce over top. Makes 4 servings.
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Posted by on Aug 20 2017 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

3 Comments for “Orange Roughy with Lemon Sauce”

  1. r4

    Amazing article thanks for sharing and I will be coming back soon.

  2. Added to stumble, thanks for the great article.

  3. Great piece of writing skill here, thanks for the great work !

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