Summer is in full swing, and these hot temperatures definitely call for lighter recipes. Having fish for dinner is always a great idea during the hot summer months. I, for one, crave anything with lime during this time of year.
It tastes like sunshine and the sea and makes me think of lazy vacation days by the beach. Orange Roughy, or deep sea perch as it is also known, is a light and flaky fish that’s low in calories and full of vitamins.
On the low side, it also contains high amounts of Mercury, so it is recommended that adults eat it no more than twice a week and children no more than once.
This said, if you don’t plan on having it more than the recommended amount, this is the best Orange Roughy recipe ever.
The meat is mild tasting and flaky and all it needs is a bit of lime juice, butter, garlic powder, paprika, cumin, salt, and pepper all of which don’t overpower the taste of this wonderful fish and give it just the right amount of flavor to make it really pop in your mouth.
Grilled or baked, Orange Roughy is absolutely delicious and you will want to make it at least twice a month.
This recipe is also great for any other fish you like, so if you can’t find Orange Roughy, you can use your favorite fish fillets.
What does orange roughy taste like?
Orange Roughy has a mild and slightly sweet taste. If you don’t like “fishy” fish, this is the one for you.
Its flesh is flaky but firm and the taste is comparable to other mild-tasting fish like Tilapia, Ocean Perch, Red Snapper, Pollock, Haddock, Sole, or Flounder.
The great thing about mild-tasting fish is that the flavors of all the ingredients you add to it really come through.
So go ahead and play with your favorite herbs and spices, but do not overdo it so you can also taste this delicate fish’s flavor.
Ingredients in lime and herb orange roughy
- Orange Roughy, the star of the show, is a deep-sea fish also known as Red Roughy, Slimehead, or Deep SeaPerch. While alive, it has a red color that turns more into an orange-yellow after death. Its mild taste resembles that of Tilapia. It is the perfect fish for people watching their weight since one 6 oz serving has only 180 calories but a whopping 26 g of protein. It is very low in fat (1.2 g per serving) and has 0 net carbs. As I said before, the only downside is that it contains elevated amounts of Mercury, so keep it to one or two times per week if you are an adult and don’t serve it more than once a week to children.
- Butter is the fat of choice to cook this fish. Please don’t use oil to fry or cook Orange Roughy. Its taste is very mild and nobody likes oily tasting fish. Butter complements its sweet taste perfectly and gives it a creamy taste you can’t get by using oil. Butter will not be used to fry the fish. Melted butter is mixed with lime juice and herbs and when applied to the fish, it gives it a solid coat that sticks very nicely and melts while cooking.
- Lime juice and zest. Using the zest gives it an extra punch of flavor you can’t get by just using the juice. Some of the juices run off the fish in the cooking process of course, but the zest will stick to the flesh and the tangy taste will remain. I prefer using lime over lemon because it is slightly more tart in my opinion, and I love the extra acidity, but can definitely use lemon.
- Parsley is my herb of choice when cooking fish. I just love the combination of parsley and lime juice, but you can use whatever herb you like. It’s delicious with thyme or even cilantro. This is the best part of cooking. There are no set rules. You add what you love and everything will taste amazing.
- Garlic powder. I like using the powder instead of fresh garlic because again the taste of the fish is so mild, I think fresh garlic is too overpowering. If you are a garlic lover, by all means, use it fresh. I also feel that the powder sticks perfectly to the flesh and doesn’t fall off.
- Paprika gives it a slight smoky taste and a beautiful orange color to the grilled fish making it look even more appealing.
- Salt and pepper. Always remember to add salt and pepper. Herbs and lime juice taste great, but without salt and pepper, their flavors can’t fully develop in the palate. Use it sparingly to conserve the fresh mild and sweet taste of the fish, but do add them.
How to make lime and herb orange roughy
- Heat your grill or grilling pan. In a small bowl, melt the butter and mix it with the lime juice and lime zest. Add the dried parsley, garlic powder, paprika, salt, and pepper.
- Dip the fillets into the butter mixture or spread the mixture on top of the fillets
- Grill for 4 minutes on each side once the grill or grill pan is hot (medium-high heat)
What seasonings can I use for orange roughy recipes?
To me, the condiment that always pairs perfectly with fish is lime or lemon juice. This is a must for me.
Butter is always the fat of choice to either grill it, bake it, or pan fry it. Butter adds a layer of creaminess to this delicate fish but doesn’t make it oily. When cooking with mild-tasting ingredients, I always prefer butter over any oil.
The perfect herbs for cooking it are the ones you like the most. You can change the flavor of the dish by just changing the herbs and spices you add to it.
Here are some herbs and spices you can use for cooking Orange Roughy:
- Thyme or Oregano: these two belong to the mint family and give it a sort of a minty evergreen flavor. Do not overdo it. Use a small amount because they taste big!
- Parsley: I love this fresh and aromatic herb when paired with butter and lime juice. I think they are the perfect partners. You can use it either freshly chopped or dry.
- Cumin: used sparingly, cumin gives this fish a great smoky taste. Cumin is widely used in Mexican cuisine, so it will taste like fish tacos!
- Paprika: love the way it gives it an earthy taste with just a bit of a smokiness. If you want a bit of a kick, add just substitute cayenne for paprika and it will give you the right amount of heat, just again don’t overdo it.
- Garlic salt: who doesn’t like garlic, parsley, butter, and lime juice all mixed together with fish and seafood?
- Lemon Pepper: if you are not a big fan of spices, just add lemon pepper. It will taste awesome just with this perfect mixture.
What to serve with orange roughy?
You can serve this recipe with rice or potatoes. Our Homemade Rice Pilaf recipe is delicious, or you can also serve it with Wild Rice if you want to make it a bit fancier. Look for the Mexican Rice recipe also, it is to die for.
If your family prefers potatoes over rice, check out these amazing recipes on our website: Creamed Potatoes, Cheesy Scalloped Potatoes, Mexican Potatoes, or Roasted Potatoes with Carrots.
Recipe tips:
- Spread the butter/lime juice mixture while the butter is still hot and melted or it will be very difficult to coat the fillets
- When zesting the lime, just add the green part. Remember that the white part of the rind is bitter.
- Have your grill ready and hot before putting the fish on it, or it will just steam and not get those wonderful grill marks.
- Be careful when flipping the fillets, they are tender and might break. Use a spatula for best results.
Other recipes you might enjoy
LIME AND HERB ORANGE ROUGHY
Ingredients
- 4 Orange Roughy fillets (6 oz each)
- 1 tablespoon butter, melted
- 2 tablespoons lime juice
- 1 teaspoon dried parsley
- ½ teaspoon grated lime zest
- ¼ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
Instructions
- Heat your grill or grilling pan. In a small bowl, melt the butter and mix it with the lime juice and lime zest. Add the dried parsley, garlic powder, paprika, salt, and pepper.
- Dip the fillets into the butter mixture or spread the mixture on top of the fillets
- Grill for 4 minutes on each side once the grill or grill pan is hot (medium-high heat)
Fantastic! Absolutely the tastiest fish I’ve ever had!! I grilled mine & used smoked paprika. I’ll definitely be making this many many times again.