DINNER #1 - Orange Roughy
(pronounced ruff-ee)

You will need the following ingredients:

Two (2) Orange Roughy fillets - if you find fresh great, if not don't worry. Roughy is tough to find fresh on the East Coast.
One (1) Half-gallon container of Orange Juice - get the good stuff.
One (1) pack of Wild Rice - boxed is fine, don't try and make your own.
One (1) bundle of fresh asparagus ( cut almost in half)
One (1) pack of cut mushrooms - (optional depending on whether or not she likes them).
One (1) container of minced garlic
One (1) stick of margarine
Normal salad ingredients…lettuce, tomatoes, carrots, etc. along with choice of salad dressing. Very important to offer her a salad dressing that isn't Fat Free. Get a Ranch or Italian for one choice, and then Vinaigrette for the second option.

Directions:

The more time you give yourself here the better. If you know 24 hours in advance that you are going to be cooking dinner for her, go to the store right away and get your ingredients. The longer the Roughy marinates the better you are. Very simple here…find a bowl or big saucepan to marinate the Roughy. Pour the Orange Juice into the bowl along with one teaspoon of minced garlic (not too much garlic if you want to kiss her later) and put in the Roughy. If you can give it 24 hours to marinate you are in great shape however, you really only need about three to four hours. Go ahead and start making the rice. Try to time it right…you are only going to need about 5 minutes to steam the asparagus and about 7-8 minutes for the Roughy. I'm assuming the rice to take about 10-15 minutes so once the rice is cooking you will cook the other two parts of the meal. Take a baking sheet and cover it with aluminum foil. By hand, spread the stick of margarine over the foil. I'm not a big fan of the spray butter like Pam, but you can use that too. Midway through the rice cooking, place the Roughy on the baking sheet and place under pre-heated broiler. That's when you start steaming the asparagus. Remember not to overcook the asparagus (or rather over steam). It will only take 5 minutes maybe less. Just when you think it should stay in for another minute or so is usually when you should take it off. Then immediately remove the asparagus from the pot. If you leave it in there it will continue to steam. Back to the Roughy - after about 4 or 5 minutes you will want to flip over the Roughy and it should be done in about another 3-4 minutes. Just keep a close eye on it. You definitely don't want to burn the main part of the meal. Anyway…when all are finished you can serve. If you want, prior to everything else you can fry some mushrooms that you can use to garnish the fish. That's really all. There isn't really any capability for a special presentation of the dish. Email me if you have any questions. Enjoy!

Wine of choice:

George Dubeouf (I forget how to spell the last name) French Beaujolais