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  • 50g butter
  • 1 onion, diced
  • 1 tspn fresh ginger, grated
  • 1 clove garlic, crushed
  • 1 orange, zest and juice
  • 100g Japanese breadcrumbs
  • 15mls orange liqueur
  • ¼ cup Italian parsley, chopped
  • salt and freshly ground pepper to taste
  • 2 tbspn water
  • 4 x 120g butterfish fillets (or other whitefish)
  • 1 orange, sliced
  • extra virgin olive oil for drizzling


Preheat barbecue grill (or preheat oven to 180 degrees).

Lay out 4 sheets of baking paper and spray well with baking spray.

To make the citrus stuffing, place a frying pan on a medium heat and add butter. Sauté onion until soft, then add ginger and garlic. When fragrant, add orange zest.

Remove frying pan from the heat, and stir in breadcrumbs. Add orange juice, orange liqueur and parsley. Season with salt and pepper. Add a small amount of water if the mix is too dry.

Lay fish fillets on the baking paper and place citrus stuffing over half of each fillet. Fold each fillet of fish back over itself to encase the stuffing.

Place 2 slices of orange on top of each folded fillet and a drizzle of oil - this will form a light sauce. Season and fold the paper to enclose the stuffed fillets.

Place on grill side of the barbecue on a medium heat (or place on oven tray) and cook for approximately 5 minutes on each side.

Open parcels and serve.

Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.

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