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Red Snapper Italiano

1/2 c Butter
1/4 c Peanut oil
Juice of 1 lemon
4 Red snapper fillets (1 lb)
1 tb Dijon style mustard
1/4 c Red wine vinegar
1/2 c Tomato juice
4 dr Tabasco sauce
1 tb Rosemary

Heat together butter, peanut oil, lemon juice & rosemary in skillet until boiling. Add fish: cook briefly until fish turns opaque on first side. Turn & cook briefly on reverse side. Push fillets to one side of skillet; add remaining ingredients, stirring to blend. Return fillets to center of pan; cover, reduce heat, & poach for 6 minutes, basting often with sauce. Remove fish from pan to heated platter; keep warm. Continue cooking sauce to reduce slightly. Spoon sauce over hot fish to serve.

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