Orange Roughy With Citrus Sauce

1 lb. orange roughy fillets, about 1/2 inch thick
1/2 c. milk
1/4 tsp. salt
1/3 c. all-purpose flour
2 tbsp. plus 1 tsp. olive or vegetable oil
1 tbsp. finely chopped garlic
3 tbsp. fresh lime juice
1 tbsp. fresh orange juice
1 tbsp. finely chopped parsley
2 tsp. snipped chives or finely chopped green onion tops
1 tbsp. unsalted butter

Soak fish in milk 10 minutes. Remove; sprinkle with salt. Dredge in flour. Heat 2 tablespoons oil in large skillet over moderate-high heat. Cook fish until golden on one side, about 3 minutes. Cook second side until golden-brown and cooked through, 3 to 4 minutes. Remove fish to platter. Wipe skillet clean. Reduce heat to low. Add remaining oil. Cook garlic 30 seconds. Add lime, lemon and orange juices, parsley and chives. Add butter; swirl skillet until just creamy. Pour over fish. Makes four servings.

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