Warm a large skillet over medium high heat. Add cooking wine, lemon juice, garlic, and shallots and saute for approximately three minutes. Stir in salt, pepper, Worcestershire, and hot sauce. Simmer for approximately three minutes.
Stir in cream and continue cooking for one minute more. Reduce to low heat. Add butter to the sauce a little at a time and whisk until well combined. Keep warm until ready to use.
For Fish
Whisk together spice blend with flour; set aside.
Warm oil in a large skillet over medium heat. Add fish to the pan and pan fry for approximately 4 minutes on each side or until cooked through.
Divide fish onto individual plates and spoon lemon butter sauce over the top. Garnish with fresh parsley, if desired.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/halibut-with-lemon-butter-sauce/