Season the filets with salt, lemon pepper seasoning and old bay
Place some all purpose flour on a dish. Place filets in flour on both sides, remove and shake off excess flour. The filets should be just lightly dusted.
Heat pan with 1/2 butter, 1/2 olive oil over medium high heat. You need just enough to cover the bottom of the pan with a very shallow layer of the butter and oil
When butter is melted and starts to bubble place filets in pan
Cook 2-3 minutes turn using fish spatula, cook other side 2-3 minutes
Remove to plate cover in foil
Add to pan 1/4 cup lemon juice 1/4 cup good white wine, capers, salt and pepper. Bring to boil, reduce by half then turn down to simmer. Add 1/2 stick butter cut into equal pieces one by one and melt. Stirring gently all the time while butter is melting. Return filets to pan. Coat with sauce on both sides and serve.
Recipe from Neil Singer