4 orange rough fillets
2 tbsp. oil
2 tbsp. butter
1/4 tsp. garlic powder
2 tsp. dill weed
1/8 tsp. crushed red pepper
Salt to taste
2 tbsp. heavy cream
2 tbsp. white wine vinegar

Sprinkle roughy fillets with white wine vinegar, garlic powder, dill weed and crushed red pepper. Marinate about 15 minutes - melt oil and butter over heat. Braise fillets about 1 minute each side over high heat - lower to medium heat and cover. Heat about 6 minutes for 4 fillets - add heavy cream and heat through. Serve warm.

Do not over cook - heat fillets only until they flake and are pure white color. Serve with garden salad, baked potatoes and cooked broccoli spears.