“This dish is simple, flavorful and not fattening at all. And since it’s so quick, you can have company over and spend all your time visiting.” Pam Corder — Monroe, Louisiana
- 4 orange roughy fillets (6 ounces each)
- 1/3 cup water
- 1/3 cup lime juice
- 2 tablespoons honey
- 1 tablespoon canola oil
- 1/2 teaspoon dill weed
- Place fillets in a 13x9-in. baking dish. In a small bowl, whisk remaining ingredients until blended. Pour 1/2 cup marinade over fillets; turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade.
- Preheat broiler. Drain fish, discarding marinade in dish. Place fish on a broiler pan coated with cooking spray. Broil 4-6 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. Yield: 4 servings.
Originally published as Lime-Marinated Orange Roughy in Healthy Cooking February/March 2010, p14
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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