1 1/2 lbs. Swordfish steak cut into 4 servings or orange roughy fillets
2 tbsp. flour
1/2 tsp. (each) salt and pepper
1 tbsp. (each) butter and olive oil
2 c. shredded carrots
1/2 c. finely sliced celery
1/2 c. sliced green onions
1/4 c. dry white wine
1/4 tsp. (each) dried minced garlic and dill weed