Orange roughy with citrus sauce (Low-cholesterol)

 

           If orange roughy is not available, substitute grouper, tiefih, snapper or catfish.

Makes 4 servings

• 1 pound orange roughy fillets, about ½ inch thick
• ½ cup milk
• ¼ teaspoon salt
• One-third cup all-purpose flour
• 2 tablespoons + 1 teaspoon olive oil
• 1 tablespoon finely chopped garlic
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons snipped chives
• 1 tablepoon unsalted butter

1. Let fillets soak in milk in shallow dish for 10 minutes.
2. Remove fish from milk and sprinkle with salt ; dredge fish in flour, shaking off excess.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat ; add fish and cook until golden brown on one side, about 3 minutes.
4. Carefully turn fish over ; cook second side until golden brown and fish is cooked through, 3 to 4 minutes longer.
5. Remove fish to serving platter ; wipe skillet clean.
6. Reduce temperature to low ; add remaining teaspoon oil to skillet.
7. Add garlic ; cook 30 seconds.
8. Add lime, lemon and orange juices, parsley and chives ; add butter and swirl the skillet until just creamy.
9. Pour sauce over fish and serve immediately.

           Orange roughy is an exotic newcomer from the deep waters off New Zealand and in the South Pacific. So named for its bright red-orange skin, it has firm, pearly-white flesh.

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