1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1/4 cup fresh lime juice
Sugar, about 1 tablespoon
1/2 stick (4 tablespoons) cold unsalted butter, cubed
1/2 cup heavy cream
1 cup panko breadcrumbs
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
Four 8-ounce skinless wreckfish, grouper or snapper fillets
Extra-virgin olive oil, for brushing and browning fish
2 tablespoons store-bought Creole spice blend
Freshly ground black pepper
1/2 cup dry white wine
Rice and seasonal vegetables, for serving
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