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Categories:Viewed: 26 - Published at: 2 years ago
Ingredients
- 1 Tablespoon Oil (I Use Sunflower)
- 1 whole Orange, Juiced
- 1- 1/2 teaspoon Orange Zest
- 1 whole Lime, Juiced
- 2 Tablespoons Honey (add More To Taste)
- 1 teaspoon Garlic Powder
- 2 teaspoons Tony Chachere's (or Other Cajun Seasoning)
- 2 teaspoons Black Pepper
- 4 whole Orange Roughy Fillets (frozen Is Fine, But Thaw First)
Method
- Heat the oil in a large skilled on medium-high heat.
- In a small bowl (or measuring cup), whisk together the orange juice, orange zest, lime juice, honey, garlic powder, Tony Chacheres, and black pepper.
- Check for taste and add more of any ingredient as needed.
- Place orange roughy fillets in skillet and then pour over orange/lime mixture.
- Continue spooning sauce over the orange roughy so that the fish really takes on those flavors.
- Cook for 6 minutes, or until fish can be easily flaked with a fork.
- Remove cooked orange roughy from the skillet.
- Bring the sauce down to medium-low and reduce it until thick enough to set on top of the orange roughy.
- Spoon sauce over orange roughy and serve.
