4 swordfish (or other 1" thick slices), steaks
2 tbsp. butter
2 tbsp. olive oil
1/2 c. Mountain Dry Sauterne
1/2 c. flour, seasoned with salt, pepper, onion powder & paprika
1/2 tsp. dry tarragon

Dredge fish steaks heavily with seasoned flour. Bring butter and oil to a sizzle within the skillet over a medium high flame. Saute fish steaks until golden brown, allowing 3 minutes to a side for a steak 1" thick. Add tarragon and wine. Reduce flame and simmer for about 5 to 7 minutes. When serving, pour sauce from the pan over the fish steaks. Use recipe for halibut, albacore, yellowtail, rock cod, sole.