In a small bowl, combine first 3 ingredients.
In a large non-stick skillet, over low heat, melt 1 teaspoon butter and the vegetable oil.
While butter melts, sprinkle fish fillets with salt and black pepper.
Place the flour in a shallow dish; dredge fillets in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown.
Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork; remove fillets from pan.
Add broth mixture to pan, scraping to loosen browned bits; bring to a boil; cook until reduced to 1/2 cup; about 3 minutes.
Remove from heat; stir in two teaspoons of butter with a whisk.
Serve sauce over fillets; garnish with lemon wedges, if desired.
