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Lunch / Dinner

Spicy Orange Fish Fillets

Eating more fish just got easier with this simple 20-minute dinner. A three-ingredient basting sauce breathes new life into thick fish fillets, and once you get a taste of them you’ll be hooked. This healthy recipe has almost no fat, but is still full of flavor from the sauce — a little sweet from honey and orange juice and as spicy as you like from sambal oelek.

Sambal oelek is a condiment that’s often used in Malaysian and Indonesian cuisines. The basic blend is a mixture of chiles, vinegar, brown sugar, and salt.


4 servings

Total Time

20 minutes

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Test Kitchen Tip

For this recipe, you want a firm, lean, white fish, such as grouper, sea bass, red snapper, or halibut — basically whatever’s freshest.


Preheat broiler to high with rack 6 inches from element. Coat a broiler pan with nonstick spray.

Combine orange juice concentrate, honey, and sambal oelek in a saucepan; bring to a boil over high heat. Reduce heat to medium; simmer sauce until it becomes syrupy and darkens in color, 35 minutes. Reserve half the sauce for serving with the fish.

Arrange fish on prepared pan; baste with half the remaining sauce. Broil fish until it flakes easily when tested with a fork, (8 minutes per inch of thickness), and a thermometer inserted into the thickest part registers 145°, basting again with remaining sauce after 4 minutes. Serve fish with reserved sauce.


You can control the intensity of the basting sauce by adding a little more, or less, sambal oelek.


To keep the fillets from getting too dried out and charred, baste them before and during broiling.

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