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Orange Roughy in a Lemon Butter Caper Sauce

So much of the butter, lemon and caper flavor is developed in this cooking method. The orange roughy in a lemon butter caper sauce is tasty and moist.

Course dinner
Cuisine Seafood, Steaming
Keyword Butter, Caper, gluten free, lemon, seafood, Steaming
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 4 people
Author Feed Your Soul Too

Ingredients

  • 1 1/2 Lbs Orange Roughy
  • 2 Tsp Old Bay Seasoning
  • 1 Tbsp Adobo Seasoning
  • 1 Tbsp Lemon Pepper
  • 3 Tbsp GF Flour
  • 4 Tbsp Butter
  • 1 Whole Lemon
  • 1/4 Cup White Wine
  • 2 Tbsp Capers
  • 1 Tbsp Dill Weed
  • 2 Tbsp Fresh Parsley

Instructions

  1. Begin by patting dry the orange roughy. Spice one side of the fish with the Old Bay and half the adobo seasoning. Flip the fish and season with the remaining abodo and lemon pepper. Lastly, dredge in the GF flour and set aside.

    Cut the lemon in half and add with the butter and white wine to a skillet on medium high heat. Add the orange roughy and capers. Cook about 4 minutes per side spooning the lemon butter caper sauce as it cooks.

    Serve plated with a bunch of the sauce spooned on top of the fish and garnished with parsley. Enjoy!