1 lb Filet style White Fish [grouper, red snapper, trout. We are talking about thin filets, not cod or tuna steaks]
3 tsp margarine [a little less than 2 slices... a good butter stick has measurements on the side for you]
3 oz chardonay [feel free to simply fill up a wine glass, start sipping and pour gradually until you have some amount]
fresh
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