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.