1 to 1 1/2 pounds orange roughy fillets
salt and pepper
1/2 stick butter
2 T. minced onion
1 tsp lime zest
1 T. fresh lime juice
chopped parsley for garnish, optional
Rinse fillets under cold water and pat dry with a paper towel. If fillets are large, cut in half to make 4 portions. Season both sides with salt and pepper.
Chop the onion very finely to mince. Zest lime, then squeeze the lime for juice.
Heat a large non-stick skillet over medium heat for 2 minutes. Melt 1 tsp butter in skillet to coat the bottom. Add fish and cook 2 1/2 to 4 minutes per side for 1/2 to 3/4 inch thick pieces. Remove fish to large plate and set aside or keep warm in low oven.
Melt 2 tsp utter in skillet over medium heat. Add onion and saute for 1 minute. Stir in lime juice, working quickly, and heat for 15 seconds, stirring continuously. Add remaining 3 T. butter, cut into 3 pieces, and stir until melted. Heat butter 1 minute or until frothy and golden.
Stir in zest and pour over roughy. Garnish with parsley if desired.