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Recipe Series

Orange Roughy

Discovered in 1975 off the coast of New Zealand, this very deep-water fish has now become a popular item in fish stores and restaurants. Caught from depths of almost 2000 feet, deep-water trawlers haul up the catch onto large factory boats that stay at sea for months at a time. As the fish is caught it is cleaned, bled, and flash-frozen for transport, resulting in a fresher product than some fish caught locally here. Air shipped to the United States from New Zealand has more airline flyer miles than most people!

With pearly white flesh and an almost crab-like taste, this tender, flaky fish is perfect all by itself. This is an excellent fish for seviche (deep-water fish are recommended for seviche). Limit your spices and enjoy this fish from down under.


New Zealand.


Boneless, skinless fillets.


Sweet, mild and distinctive.


Tender, flaky.


16 g fat per 8 oz of meat

.8 g saturated fat

286 calories

34 g protein

46 mg cholesterol

144 mg sodium


Bake, broil, and poach. Excellent for seviche.


Orange Roughy Seviche with Kiwi

Deepwater fish are highly recommended for seviche as they as less likely to have the occasional natural parasite found inshore fish. Service must “cook” in a citrus marinade for at least 8 hours. Prepare this recipe in the morning to be served at night, or the day before.


  • 3/4 cup orange juice
  • 3/4 cup lemon juice
  • 1/2 orange outer peel cut into 1 by ¼ inch strips
  • 1 lb. Orange Roughy fillets rinsed, and cut into 1 inch by ¼ inch pieces
  • 1 small red onion sliced
  • 3 medium kiwis peeled & sliced


  • Mix juices, peel and fish in glass bowl.
  • Cover and refrigerate for up to 8-10 hours or overnight, tossing occasionally so juices marinate all fish pieces.
  • Fish will be opaque when done.
  • In serving bowl, place kiwi and onion.
  • With slotted spoon lift fish from marinade and mix, reserving ¼ cup of marinade.
  • Prepare dressing, then toss with fish and fruit.
  • Serve on watercress salad.


  • Mix ¼ cup marinade, 2 tablespoons olive oil, 1 tablespoon capers, and 1 teaspoon minced fresh jalapeno chile.

Steamed Roughy with Green Herbs


  • 1 lb. Orange Roughy fillets
  • fresh snipped chives
  • fresh snipped dill
  • fresh snipped parsley
  • 2 tbsp butter, or olive oil


  • On sheets of foil large enough, (shiny side in)enclose one fillet each with herbs and one tablespoon butter.
  • Close foil securely.
  • Steam on a rack over simmering water, covered, about 10-12 minutes. (Fish will flake when done).
  • Serve immediately.