□   4 fillets (5 oz. each)
□   5 tbsp. butter
□   4 green onion, white part only, minced
□   2 cloves garlic, minced
□   1/4 c. white wine
□   1/4 c. fish stock
□   1/2 tsp. dill weed
□   1 tbsp. parsley
□   1/4 lb. crawfish tails (optional)
□   Juice of 1/2 lemon
□   Salt and pepper

Fish at room temperature. Put a tablespoon of butter with onions, garlic, wine and stock in a shallow pan and bring to a boil. Reduce heat to simmer and add fish. Cover pan well and cook over low heat 6 to 8 minutes or until fish flakes. Put fish on warm plates. Add dill, parsley and crawfish tails. Increase heat to reduce the liquid by 2/3. Off the heat, swirl in the remaining butter a tablespoon at a time, making sure each addition is blended into sauce smoothly before continuing. Finish with salt, pepper and lemon juice.