Orange Roughy with Sauteed Asparagus



  • 2 tablespoons butter, melted
  • 1/4 teaspoon extra-virgin olive oil
  • 2 pieces fresh, orange roughy
  • 1 bunch, fresh asparagus
  • 1 pod fresh garlic, peeled
  • 1/2 fresh lime, squeezed
  • 1/4 cup white wine
  • salt & pepper to taste

White Sauce for Orange Roughy

  • 1/4 tablespoon butter, melted
  • 1/2 teaspoon dill
  • 1/4 fresh lime juice, squeezed
  • 1/4 cup white wine
  • 1/2 pint heavy whipping cream
  • 1/2 pound lump crab meat, optional


Orange Roughy with Sautéed Asparagus

In a large skillet, melt butter with oil over medium heat. Place asparagus and roughy in together along with the garlic. Cook for 2 minutes. Add remaining ingredients. Turn asparagus 3-4 times. Turn fish only once. The total cook time is 5 minutes. You want the roughy to just begin to flake, and the asparagus to remain crunchy, not soggy.

White Sauce for Orange Roughy

Over medium-high heat, melt butter in a small sauce pan. Add remaining ingredients. Cook until sauce coats the back of a wooden spoon. About 5 minutes.
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