1 lb. orange roughy fillets (1/2 inch) thick
1/2 c. milk
1/2 tsp. salt
1/3 c. all purpose flour
2 tbsp. vegetable oil
1 tbsp. finely chopped garlic
3 tbsp. lime juice
2 tbsp. lemon juice
1 tbsp. orange juice
1 tbsp. finely chopped parsley
2 tsp. finely chopped green onion tops
1 tbsp. butter

First soak fish fillets in milk for 10 minutes. Coat 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 cook 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 onions. Add butter; swirl in skillet until just creamy. Pour over fish.