Preheat oven or grill to 450° F. Heat the pan on high heat, until it is very hot. While it is heating, brush glaze over all surfaces of the fish, particularly all flesh.
To Bake: When the pan is hot (using potholders) put the fish in and brown on one side. Turn the fish after 2 minutes and put the pan into the oven. Bake for another few minutes.
Remember: 5 minutes to the inch of thickness. To Grill: Put fish on grill and cook, turning only once (for 5 minutes per inch). Take the fish out of the oven or off the grill, and immediately transfer it to a warmed serving dish or warmed individual plates.
Add wine to the pan and cook at medium high, whisking constantly until the sauce is reduced by half. For grilling, cook wine and 1 Tbsp Dijon glaze in a small pan. Pour over the fish, garnish with fresh herb, and serve immediately.
NOTES: You will need a heavy, oven-proof pan, preferably non-stick coated or seasoned cast iron. A pan is not necessary for grilling. Before you make the sauce or Demi-Glace make a slight separation in the flesh to stop the cooking.Servings: 4