Fish Fillets in Orange Sauce

This Fish Fillets in Orange Sauce recipe is light, bright, and incredibly aromatic. Tender white fish is gently pan-seared, then simmered in a silky citrus sauce made from fresh orange juice, garlic, butter, and a hint of honey. It’s fresh, delicious, and perfect for a quick weeknight dinner or date-night meal.

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⭐ Why You’ll Love This Recipe

• Ready in 20 minutes
• Light and healthy
• Uses simple, fresh ingredients
• Perfect with rice, couscous, or veggies
• Bright citrus flavor with a savory twist

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🐟 Ingredients

For the Fish

• 4 white fish fillets (cod, tilapia, haddock, halibut, or snapper)
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt & pepper, to taste
• ½ teaspoon paprika
• ½ teaspoon garlic powder

For the Orange Sauce

• 1 cup fresh orange juice (about 2–3 oranges)
• Zest of 1 orange
• 2 tablespoons honey or maple syrup
• 2 garlic cloves, minced
• 1 tablespoon soy sauce (or ½ tsp salt)
• 2 tablespoons butter
• 1 tablespoon cornstarch mixed with 2 tbsp water (slurry)
• Optional: pinch of crushed red pepper flakes

For Garnish

• Fresh parsley
• Orange slices or zest

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👩‍🍳 Instructions

1. Season the Fish

Pat fish fillets dry and season both sides with:

• Salt
• Pepper
• Paprika
• Garlic powder

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2. Pan-Sear the Fish

• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
• Add the fish fillets and cook 3–4 minutes per side, depending on thickness.
• Remove fish from pan and set aside (they will finish in the sauce).

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3. Make the Orange Sauce

In the same skillet:

• Add minced garlic and sauté for 30 seconds.
• Pour in fresh orange juice and add orange zest.
• Stir in honey, soy sauce, and red pepper flakes (if using).
• Bring to a gentle simmer.

Add the cornstarch slurry to thicken the sauce, stirring continuously.

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4. Add the Butter

Once thickened, turn heat to low and whisk in 2 tablespoons butter to make the sauce silky and glossy.

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5. Return the Fish

• Place the seared fish back into the skillet.
• Spoon the sauce over the fillets.
• Simmer for 2–3 minutes until warm and fully coated.

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6. Serve

Serve fish fillets drizzled generously with the orange sauce.
Garnish with fresh parsley and extra zest.

Perfect with:

• Steamed rice
• Mashed potatoes
• Roasted vegetables
• Quinoa
• Couscous

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🍊 Tips for Success

• Use fresh orange juice, not bottled, for best flavor.
• Adjust sweetness by adding more or less honey.
• For richer flavor, add a splash of cream to the sauce.
• For more acidity, add a little lemon juice.
• Don’t overcook the fish — it should flake easily.

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🌟 Variations

Spicy Orange Fish

Add ½ teaspoon chili flakes or a dash of hot sauce.

Orange Ginger Fish

Add 1 teaspoon grated fresh ginger to the sauce.

Creamy Orange Fish

Add ¼ cup heavy cream at the end of cooking.

Orange Herb Fish

Add fresh thyme or rosemary when simmering the sauce.

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🥡 Storage

• Fridge: Store up to 2 days.
• Reheat: Warm gently in a pan; add a splash of water if the sauce thickens too much.
• Freezer: Not recommended (citrus sauces can separate).

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