Roughy with Orange Butter Sauce

This dish is pretty enough and fabulous enough to serve to company, tastes like it came from a fancy restaurant, and makes my 7 year old ask for seconds. It is that delish, I kid you not.
Like always, read the whole recipe through before cooking.

4 fillets of white roughy, about 1 pound (or tilapia, or any other white fish)
1 cup milk
1 cup flour with 1/2 tsp. each S&P
3 Tbs. canola

1 1/2 Tbsp. olive oil
1 Tbsp. minced garlic
juice of 1 orange
juice of 1 lemon
1 Tbsp. chopped fresh parsley
2 Tbsp. chopped chives (green onions would work, too)
pinch sugar
3 Tbsp. butter

Soak the fish in milk for 10 minutes. Heat a frying pan with the canola to medium until a drop of water thrown in sizzles. Dredge the fillets in the flour mixture; add to pan. Cook until golden brown, 4-6 minutes, then flip and cook until the other side is golden brown, about 4 minutes, or until fish flakes easily with a fork. Remove from pan and if they need to wait, put them on a plate lined with a few layers of paper towels to soak up some oil.
Meanwhile, in a separate pan, saute the garlic over medium heat in olive oil for about 1 minute, or until fragrant; stir in all remaining ingredients except butter.
Reduce heat to low and add butter, swirling or gently stirring until melted. Serve over fish.
This sauce would also be awesome over salmon, shrimp, scallops, it is just plain crazy good.

Serves 4

Bonus: White roughy doesn't make the house smell fishy!