Boil orange juice and lime juice in saucepan until reduced to approximately ½ cup, about 10 minutes.
Boil wine and shallots in another saucepan until wine is reduced to approximately 3 tablespoons, about 3 minutes.
Add orange juice mixture to wine mixture. Add butter pieces, one at a time, whisking until melted. Remove from heat. Season sauce with salt and pepper. Spoon over cooked fish and garnish as desired.
If desired, garnish with 2 Tablespoons chopped parsley and orange segments (1 orange with peel and white pith removed, segmented)