• Season fish inside and out with salt and pepper. Heat butter and olive oil in a large skillet over medium heat. Add fish and sauté until lightly browned on both sides, about 6 – 8 minutes per side. Add wine and cover skillet. Cook for 5 minutes more.
• Transfer fish to plates. Carefully remove skin and, if desired, skeleton. Slice compound butter into 1/4 inch slices and arrange a few slices over fish. Serve immediately.

Garlic-Chive Compound Butter Instructions

• Combine all ingredients in a bowl and blend with a spatula. Transfer butter to the center of waxed paper and form into a rectangle about 4 –5 inches long and 2 inches wide. Roll waxed paper over butter, forming a cylinder. Twist paper at both ends and refrigerate butter until firm.