In small bowl combine wine, tequila, lime juice and Tabasco.
Cut fillet in serving-size pieces. Place fish in baking dish and pour marinade over them. Marinate in refrigerator for 30 minutes.
Remove from marinade. Lightly salt and pepper. Dredge in flour.
Heat 2 tablespoons oil in large skillet. Add 2 tablespoons butter and heat. Lightly sauté fish, topside down, until golden brown on one side, about 6 to 8 minutes. Turn and repeat on other side. Drain on paper towels.
While fish are cooking, melt ⅓ cup butter in small sauce pan. Add garlic, cilantro, ¼ teaspoon salt and ¼ teaspoon pepper. Keep warm. Serve over fish.
Contributed by Joyce Taylor