It's Called Orange Roughy, but I Make it with Lemon

May 12th, 2009  |  City: | Published in What's Cookin'  |  6 Comments

Cooking is one of my favorite things to do to stay entertained at home while unwinding after a work day,

One of my favorite new recipes is Honey Lemon Garlic Orange Roughy

One of my favorite new recipes is Pan-Seared Honey Lemon Garlic Orange Roughy

especially when I’m feeling creative and come up with a new recipe.  Last night I was successful in creating a new recipe I’ll definitely be using as a staple dinner meal at any time of the year, but I “Rebeccammend” it for a light summer dinner.  My family is big on fish, mostly for health reasons.  I have salmon at least once a week and recently increased my weekly fish intake to at least twice a week.  I’ve started to rely on, and really enjoy Orange Roughy, a light white fish that is very low in saturated fat and extremely high in protein.  It’s comparable to Tilapia in the way it tastes, looks, and is cooked.  Alright, here it is:


  • Orange Roughy fillet(s)-  You can get this at the fish counter at any grocery store.  Ask them to cut them into about 3-4 inch pieces. 
  • 3 tablespoons of honey
  • 3 tablespoons fresh lemon juice, or to taste
  • 2 tablespoons garlic powder
  • 1 sautee pan


1. Turn the stove on medium heat, place sautee pan on top, and spray with non-stick cooking spray

2. While the pan is heating up, wash and dry the Orange Roughy

3. Combine honey, lemon juice, garlic powder in a bowl to make a glaze

4. Place fillet pices in the honey mixture and toss with a fork to make sure each piece is coated

5. Place the fillet pieces on the hot sautee pan and turn the heat down just a little (the hot pan should make the outer edges carmelize because of the honey and become golden brown)

6. Do not move the pieces once you place them on the pan until you flip them.  This will give it a nice golden brown look and taste. Cook fillet pieces on each side for about 3 minutes, until the fish is white throughout.  Squeeze extra lemon juice onto fish while it is cooking to taste.

7. Remove from pan, and serve with sauteed spinach with garlic and couscous.

8. Enjoy!



  1. Dana says:

    May 15th, 2009 at 11:02 am (#)

    this sounds really yummy!

  2. Marielle Christine says:

    June 15th, 2009 at 12:02 pm (#)

    WOW Sounds and looks delicous! Thanks for the recipe! Great site!

  3. Astrofish says:

    July 28th, 2009 at 2:40 am (#)

    Yummy! Go for those really small fillets, too!

  4. Best of: Top 5 Posts « The*Rebeccammendations says:

    August 17th, 2009 at 1:06 am (#)

    […] “It’s Called Orange Roughy, But I Make it With Lemon”. An easy, tasty go-to fish recipe for any time of the year when entertaining yourself, your family, […]

  5. Best of: 5 Blog Favorites :: My Blog says:

    October 14th, 2009 at 10:08 pm (#)

    […] “It’s Called Orange Roughy, But I Make it With Lemon”. An easy, tasty go-to fish recipe for any time of the year when entertaining yourself, your family, […]

  6. Monica says:

    January 17th, 2011 at 7:35 pm (#)

    Just made this recipe tonight; it was so good!

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