Orange Roughy with Citrus Sauce
Orange roughy is soaked in milk for 10 minutes, dredged in flour, pan-fried and served with a garlic-citrus pan sauce.
1 1/2 pounds orange roughy fillets, about 1/2-inch thick
1/2 cup milk
Salt and freshly ground black pepper to taste
1/3 cup all-purpose flour
2 tablespoons plus 1 teaspoon vegetable oil
1 tablespoon finely chopped garlic
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons finely chopped green onion
1 tablespoon butter
- Let fillets soak in milk in shallow dish for 10 minutes. Remove fish from milk; season with salt and pepper. Dredge fish in flour, shaking off excess.
- Heat the 2 tablespoons oil in a large skillet over medium-high heat. Add the fish; cook until golden on one side, about 3 minutes. Carefully turn fish over; cook second side until golden brown and fish is cooked through, 3 to 4 minutes longer. Remove fish to serving platter.
- Wipe skillet clean. Reduce temperature to low. Add remaining teaspoon oil to skillet. Add garlic; cook 30 seconds; add lime, lemon and orange juices, parsley and chives. Add butter and stir until just creamy. Pour sauce over fish and serve immediately.
Makes 4 servings.