Orange Roughy has never been so flavorful.  This popular fish is prepared using a classic oven poaching technique that can be adapted to many of your favorite seafood dishes.

Ingredients:
1½ - 2 lbs. Orange Roughy
1 ½ - 2 cups North Mountain Riesling

Preparation:
Pre-heat oven to 400 degrees Fahrenheit, lightly oil foil lined baking dish or spray with non-stick spray to minimize the calories.  Place fish in baking dish, bring Riesling to a boil on the stove or in your microwave, and pour the boiling wine over the fish.  The amount of wine you use depends on the size of your baking dish and the amount of fish you are preparing.  You want at least ½” of wine covering the bottom of the pan and I prefer to nearly cover the fish with wine.  Cover the pan with foil (shiny side in).  Place in the oven and cook for 10 –14 minutes (depending upon the thickness of the fillets).  Pull fish from oven at 10 minutes and check for doneness, replace in oven if necessary.  Fish is done when it flakes easily with a fork.  

The basic recipe above will provide a very flavorful Roughy with no other spices added and is perfect for low fat diets.  The fruitiness and acidity of the wine and the poaching method really make for a delicious main dish.  If you wish, a small spoon of low fat sour cream with a sprig of dill is a great presentation and a perfect compliment.   This is one of the easiest ways to prepare fish and your recipe can be varied depending upon the fish and the other spices you wish to add, but for more strongly flavored fish like Salmon, you will probably want to add fresh dill, lemon pepper, or both.  This technique works equally well with North Mountain Chardonnay.

Please note : There is a fair amount of liquid in the pan so be careful when you pull the pan from the oven.  Poached fish is also somewhat fragile so use a suitably large spatula when removing the fish, and for larger fish, consider wrapping the fish with cheese cloth to help it hold together.

Fish is actually done when it reaches an internal temperature of 145 – 150 degrees, but fish then changes texture at between 150 and 160 degrees.  I frequently use an instant read meat thermometer to test the doneness of my fish, being careful to put the tip into the thickest part of the fillet and not push it through to the pan bottom or cover it with the boiling liquid, either of which would give a false reading.  You will also want to remove the fish from the boiling wine immediately when it is done because the fish will continue to cook as long as the wine is above the temperature of the fish.