Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine
     1/4  cup           peanut oil
   1                    lemon -- juice of
   1      tablespoon    rosemary
   4                    red snapper fillets -- 1 pound
   1      tablespoon    dijon-style mustard
     1/4  cup           red wine vinegar
     1/2  cup           tomato juice
   3      drops         tabasco sauce -- ( or 4 drops), (more
                        -- if desired)

Preparation:

1. Heat together butter, peanut oil, lemon juice and rosemary in skillet until boiling. 2. Add fish fillets; cook briefly until fish turns opaque on first side. 3. Turn and cook briefly on reverse side. 4. Push fillets to one side of skillet; add remaining ingredients, stirring to blend. 5. Return fillets to center of skillet; cover, reduce heat, and poach 6 minutes, or until fish tests done when tested with a fork, basting often with sauce. 6. Remove fish from pan to heated platter; keep warm. 7. Continue cooking sauce to reduce slightly. 8. Spoon sauce over hot fish to serve.