Citrus Poached Orange Roughy
Delight your taste buds with the bright and refreshing flavors of Citrus Poached Orange Roughy, a light and healthy seafood dish that’s perfect for any occasion. This recipe features tender orange roughy fillets gently poached in a luscious blend of orange, lemon, and lime juices infused with fresh thyme, minced garlic, and zesty citrus peel for an irresistible medley of aromas. The low-sodium chicken broth adds a subtle richness, while the drizzle of olive oil and fresh parsley garnish ties it all together with a burst of freshness. Ready in just 35 minutes, this quick and easy dish boasts restaurant-quality elegance and pairs beautifully with steamed vegetables, fluffy rice, or warm, crusty bread. Perfect for weeknights or special gatherings, this citrus-infused recipe is a must-try for fish lovers seeking a healthy, flavorful meal.
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Recipe Information
Ingredients
- 4 pieces orange roughy fillets
- 1 cup orange juice
- 0.5 cup lemon juice
- 0.25 cup lime juice
- 2 cups low-sodium chicken broth
- 2 pieces garlic cloves, minced
- 4 sprigs fresh thyme sprigs
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the orange roughy fillets under cold water and pat them dry with paper towels. Set aside.
In a large, deep skillet or sauté pan, combine the orange juice, lemon juice, lime juice, and chicken broth.
Add the minced garlic, thyme sprigs, orange zest, lemon zest, salt, and black pepper to the pan. Stir gently to combine.
Bring the liquid mixture to a gentle simmer over medium heat. Do not let it boil.
Carefully place the orange roughy fillets into the simmering liquid. Make sure they are fully submerged but not overcrowded.
Reduce the heat to low and cover the pan with a lid. Allow the fillets to poach for about 8-10 minutes, or until the fish turns opaque and flakes easily with a fork.
While the fish poaches, drizzle the olive oil into a small bowl and stir in the chopped parsley for a fresh garnish.
Using a slotted spatula, carefully remove the poached fillets from the pan and transfer them to a serving platter.
Spoon a bit of the poaching liquid over the fillets to keep them moist, and discard the thyme sprigs.
Drizzle the parsley and olive oil mixture over the fillets just before serving for added flavor and color.
Serve warm with a side of steamed vegetables, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 26.4 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
