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Marinated Orange Roughy

 Marinated Orange Roughy
"This recipe—from a seafood cookbook my husband bought me before we were married—is a longtime favorite," writes Robin Guth of Endicott, New York. "I have literally won out the page it's printed on." The citrus-flavored fillets are broiled to a golden brown...then topped with toasted sesame seeds for a fun crunch.
4 ServingsPrep: 5 min. + marinating Broil: 10 min.


  • 1-1/2 pounds orange roughy or other whitefish fillets
  • 1/2 cup orange juice
  • 1/4 cup ketchup
  • 2 tablespoons canola oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons lemon juice
  • 1/4 teaspoon pepper
  • 1 tablespoon sesame seeds, toasted


  • Cut fillets into four pieces if necessary; set side. In a large bowl,
  • combine the orange juice, ketchup, oil, soy sauce, lemon juice and
  • pepper. Remove 1/4 cup for basting; cover and refrigerate. Pour
  • remaining marinade into a large resealable plastic bag; add fillets.
  • Seal bag and turn to coat; refrigerate for 2 hours, turning once or
  • twice.
  • Drain and discard marinade. Place fillets on a broiler pan coated
  • with cooking spray. Broil 4-6 in. from the heat for 5-6 minutes on
  • each side or until fish flakes easily with a fork, basting
  • occasionally with reserved marinade. Sprinkle with sesame seeds.
  • Yield: 4 servings.
Nutritional Facts: 1 serving equals 199 calories, 6 g fat (trace saturated fat), 102 mg cholesterol, 430 mg sodium,

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Marinated Orange Roughy (continued)

Nutritional Facts: 6 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.