In small bowl combine wine, tequila, lime juice and Tabasco.
Place fillets 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 fillets, 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