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  1. Wipe fish with damp cloth; sprinkle inside & out with salt & pepper; dip in flour. Heat half the butter & oil in large skillet; fry fish, till lightly browned, about 5 min per side. Remove fish to heated platter. Continue cooking remaining fish, adding more butter & oil as needed. Add in shallots & garlic to pan juices; cook till tender. Combine wine, mustard, thyme & sage: add in to shallots & cook till sauce is slightly thickened. Pour over fish & serve piping warm.
  2. Bass, lake trout & scup may be used.
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