Cut fish into managable size pieces, I prefer 3/4 to 1 inch thick 2 by 5 inch. Sprinkle fish with Redfish Magic on both sides. Refrigerate 30 minutes.

Heat large skilit, with tight fitting lid, over high heat, add 1 tablespoon butter, place fish in skillet and reduce heat to medium/high.

After 6 minutes turn fish over and cover fish with marinated vegetables including all liquid and cover.

After 6 minutes open lid to allow remaining alcohol to evaporate, and check doneness of fish and vegetables, which should be almost done. Recover and adjust temperature and time so that vegies and fish are both done. Usually 1 to 5 more minutes.

When done, place fish on serving plate, top with vegies.

Increase heat to high and wisk constantly until reduced to about 2 tablespoon. Continue whisking while adding pieces of butter.

As soon as melted, pour over fish and vegies and serve.
 
Any firm white fish should work. Thickness needs to be about 3/4 to 1 inch. Actually, I don't know if it needs to be, but I've always used 3/4 to 1 inch. If it's very thick ,I split it to get the right size. Chunks or pieces work better than whole filets as the peppers and onions don't give sufficient contact with cooking juices.