4 fish fillets
Flour seasoned with salt and pepper
2 TBSP. butter
1/4 cup dry white wine
Juice of 1/2 lemon
1 tsp. Worcestershire sauce
1/2 cup chopped pecans
2 scallions, chopped, including tops
Dip fillets in the seasoned flour. Shake off excess flour.
Heat butter in a nonstick skillet.
Saute fish until done, turning once to lightly brown both sides.
Remove and place on platter.
Add wine, lemon juice, Worcestershire sauce, pecans and scallions to pan.
Bring to a boil; boil 1 minute.
Pour over fish and serve.