2 tablespoons olive oil
1 pound fish fillets
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried sprigs mint
1/4 teaspoon dried rosemary
1 cup cooked crabmeat
1/4 cup white wine
1/2 cup white wine
1/2 cup white sugar
1/2 teaspoon dried marjoram
1 teaspoon dried sage
1 (1 ounce) square unsalted butter
3 tablespoons Italian-style salad dressing
1/2 cup white wine
1/2 cup fresh lemon juice
Heat the olive oil in a small saucepan over medium heat. Add fish fillets and salt, garlic powder, oregano, basil, rosemary, crabmeat, white wine, white wine and sugar. Stir together, and cook over medium heat for 2 minutes. Reduce heat to low; cook and stir 1 minute.
Add the white wine, lemon juice and Italian dressing. Mix together and cook for 2 minutes, stirring constantly. Return fish to saucepan with lemon juice.
Pour in the crabmeat mixture and cook and stir 1 minute. Remove fish from saucepan and let marinate in the refrigerator for 1 hour.