OK, I need some advice on what to pair with orange roughy. Most of what I have read is either PN or NZSB. I think that either will work well.

As far as preparation, either parmesean-crusted and broiled, or italian breadcrumbs and fried in olive oil.

Any suggestions?

I'd go with a white!

I agree completely. In fact, I have a NZSB in the fridge for the meal. However, I have seen numerous recommendations to pair with New World PN.

A Rhone Grenache, Syrah or blend works nicely. A Spanish Grenache will work too.

I agree with NZ SB for a white. I think a light red Burgundy or a light Spanish Grenache that sees no wookd will work, too.

pinot gris
add some red sauce with olives
go red

Cortese di Gavi

or Gavi di Gavi

I suggest a garlic butter sauce with a bit of whatever white wine you choose, or a nice crunchy potato chip topping. Fun and different!

We went with a 2006 Nobilo Regional SB. The wine and fish were fantastic!

I'd go with a white with not too much oak treatment. Not a typical CA Chard.

Personally, I would probably pair either of those preperations with a Friulian white or else a fuller bodied Soave.

Albarino!

I like both winetarelli and kumazam's thoughts.