1 oz. white wine vinegar
1 oz. lemon juice
1 oz. white wine
1/2 tsp. cilantro
1 tsp. ground mustard
Pinch white pepper
Dash of Tabasco
4 to 6 oz. whole butter, depending on the thickness of sauce
4 Spearfish fillets, 8 oz. each
1 oz. cooking oil

Add lightly seasoned fish to hot pan. Cook in the oven at 400 degrees, turning once until just done. Remove from the pan to a serving dish and hold warm. Add all of the ingredients to the pan except the butter and reduce by one half. Reduce the heat to simmer. Whip in the butter a little at a time until all of the butter is incorporated. Serve over the fish or on the side.