Instructions: Combine orange juice, lemon juice, onion and mint. Marinate pollock in mixture 15 minutes. Remove fillets from marinade and dip in seasoned flour.

Pan-fry in oil on medium-high heat allowing 10 minutes total cooking time per inch of thickness measured at its thickest part of fish or until fish flakes easily when tested with a fork; turn fillets halfway through cooking time.

Remove fillets to platter; keep warm. Add marinade to skillet; reduce volume by half to about 1/3 cup. Spoon mixture over pollock. Garnish with orange slices and parsley.

This recipe yields 4 servings.

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