ORANGE ROUGHY

To easily tell when the roughy fillets are done, use Volk's Cook'd Right^® Sensor during preparation. Recommended wines are: Chenin Blanc, Fume Blanc or White Zinfandel.
Servings: 2

Ingredients

2	Teaspoons	Unsalted butter
1 1/2	Lb.	Orange roughy fillets
2	Tablespoons	Lemon juice
2	Tablespoons	Parsley, chopped
1		Lemon, cut into wedges

Preparation

1. Melt butter in a heavy non-stick skillet over medium heat.
2. Arrange fillets in skillet.
3. Drizzle with lemon juice and season with salt and pepper to taste.
4. Cover skillet and simmer 8-10 minutes until fish is opaque throughout. Check fillets for doneness using a Cook'd Right^® Sensor.
   1. Quickly insert dark sensor tip into center of fillet. Wait 10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Discard sensor when finished.
   5. Fillet is done when tip of sensor is fully orange.
5. Serve with parsley and lemon wedges.