A Seafood Grill: Orange Roughy in Cilantro-Lime Sauce

By Terri Pischoff Wuerthner
August/September 1994
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The recipes are designed to be easy, fast, and flexible and to leave room for the creativity of the barbecue cook.

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Orange Roughy in Cilantro-Lime Sauce
Serves 4

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 fillets orange roughy, about 4 ounces each
  • Slice of lime for garnish
  1. Combine the oil, lime juice, cilantro, garlic, salt, and pepper. Place the fillets in a zip-style plastic bag or in a single layer in a shallow dish and rub in the marinade. Cover (or close the bag) and refrigerate 15 to 30 minutes.
  2. Heat the coals and brush the grill with oil. Remove the fillets from the marinade and place them on the hot grill. Grill for 4 minutes, turn, and grill for about 3 minutes longer, or until the flesh is opaque all the way through. Garnish with cilantro and a slice of lime.
Click here for the original article, A Seafood Grill. 

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