Instructions: Pat flour on whiting fillets. Set aside. In a pan, saut garlic in four tablespoons butter until pale gold. Do not allow to brown. Remove from pan and set aside. In same pan, combine oil and remaining butter. Place whiting in pan and cook for five minutes. Remove whiting from pan and keep warm. In same pan, combine rice vinegar, tarragon and garlic butter. Boil until liquid is reduced to three tablespoons, about one minute. Drizzle sauce over fish and serve.

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