Recipe: Lime-Roasted Orange Roughy Almandine

Recipe: Lime-Roasted Orange Roughy Almandine

This firm, flat fish has a delicate flavor and cooks fast  — ideal for a quick meal with a side of roasted vegetables. The tasty lime sauce will work well with flounder, cod and halibut, too.

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Lime sauce
1 shallot, minced
1 garlic clove, minced
1/3 cup dry white wine
1/4 cup fat-free, reduced sodium chicken broth
Juice of 1 large lime (about 1/4 cup)
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon unbleached all-purpose flour
Freshly ground pepper
1/8 teaspoon kosher salt, optional
1 pound orange roughy fillets
Refrigerated butter-flavored cooking spray
2 tablespoons slivered almonds, toasted


  1. Preheat the oven to 450°F.
  2. To make the sauce, heat the oil in a nonstick skillet over medium heat. Add the shallot and garlic, and saute for about 3 minutes. Add the wine, broth and lime juice. Bring to a boil, and reduce by one-third. Stir in the cornstarch, and simmer until the sauce thickens. Add the parsley, and set aside.
  3. Combine the flour, pepper and salt, if using. Sprinkle over the fillets and shake off any excess. Coat the fish with cooking spray, and place in a baking dish. Bake until the fish is opaque and flakes easily when tested with the tip of a knife (about 8 minutes, depending on thickness).
  4. Reheat the sauce. Place one-quarter of the fish on each of four plates, and surround with one-quarter of the sauce. Top with the almonds. Serve immediately.

Nutrition information

Makes 4 servings

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Per serving:
Calories: 210 (26% calories from fat)
Total fat: 6g
Saturated fat: 1g
Protein: 29g
Carbohydrate: 6g
Dietary fiber: 1g
Cholesterol: 75mg
Sodium: 150mg
Potassium: 483mg

Source: The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)


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