Orange Roughy in Scallion and Ginger Sauce
Delight your taste buds with this quick and flavorful recipe for Orange Roughy in Scallion and Ginger Sauce. Perfectly pan-seared orange roughy fillets are paired with a vibrant, aromatic sauce made from fresh scallions, zesty grated ginger, and savory soy sauce, all thickened to silky perfection with a cornstarch slurry. Finished with a splash of lime juice for a bright, citrusy kick, this dish comes together in under 30 minutes, making it an ideal choice for busy weeknights or elegant dinner parties. Serve over steamed rice or alongside sautéed vegetables to soak up every drop of the luscious sauce. Bursting with flavor and simplicity, this recipe is a must-try for seafood lovers craving something fresh and wholesome.
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Recipe Information
Ingredients
- 4 pieces Orange roughy fillets
- 6 stalks Scallions (green onions), thinly sliced
- 1 tablespoon Fresh ginger, finely grated
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 cup Chicken or vegetable stock
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Lime juice (freshly squeezed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Pat the orange roughy fillets dry with paper towels, and season both sides with salt and pepper.
In a small bowl, combine the cornstarch and water to form a slurry. Set aside.
Heat a large skillet over medium heat and add the vegetable oil.
Once the oil is hot, add the fish fillets and cook for 2-3 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, add the grated ginger, garlic, and scallions, and sauté for 1-2 minutes until fragrant.
Add the soy sauce, sesame oil, and chicken or vegetable stock to the skillet. Stir and bring to a gentle simmer.
Whisk the cornstarch slurry into the sauce and cook for another 2-3 minutes, or until the sauce has thickened slightly.
Stir in the lime juice to brighten the flavors.
Return the orange roughy fillets to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes to warm the fish through.
Serve the orange roughy fillets with the scallion and ginger sauce over steamed rice or alongside sautéed vegetables.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 4.8 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 369 mg | 8% | |
*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.
