Sea Bass.  Dry the fish with a paper towel before cooking.  Heat a large, heavy skillet over high heat until it is beyond the smoking stage.  Add enough oil to the skillet to coat the bottom and allow to heat for a minute.  Add the fish (skin side down, or the side that had the skin), giving each piece a little shake the instant it hits the oil to keep it from sticking.  You want it to sound like sizzling bacon.  Turn the heat down to medium (the thicker the fillet, the longer the cooking time, and the lower the heat).  Don't touch for 7-10 minutes or until it cooks 2/3 through.  Gently jiggle the pan to unstick the fillets from the pan.  If the fish is really stuck to the pan, let it keep cooking.  It will unstick naturally when it is ready (you might have to give the fillets a little nudge).  Gently turn the fillets.  Continue cooking 3-5 minutes on the other side.  Add the butter to the pan and swirl it so that it melts quickly.  Tip the pan and use a spoon to baste the fish in butter.  Serve immediately.

White Wine Sauce.  Heat the olive oil over medium heat.  Add the shallots, thyme, and oregano.  Sauté until the onions are done.  Add the stock.  Simmer for 15 minutes.  Add the remaining ingredients.  Sauté  for another 15 minutes.  Add salt and pepper to taste.

Vermouth Sauce.  Sauté the onion and tarragon in olive oil over medium heat until the onions are translucent.  Add the broth, turn the heat down to low, and cook for 15 minutes.  Add the vermouth and cook another 15 minutes.  Add salt and pepper to taste and serve.

Shrimp and Crab Sauce.  Combine the shallots and 1/2 stick butter in a skillet and sauté over medium heat for 1 minute.  Add the flour and whisk until smooth.  Reduce heat to low and continue cooking, whisking constantly, for 1 minute and then remove from heat.  Bring the stock to a boil in a saucepan.  Slowly add the butter/shallot mixture to the stock whisking constantly until the mixture is smooth.  Increase the heat to high and add the remaining 1/2 stick of butter  whisking constantly until the butter is melted.  Gradually add the cream, whisking constantly.  Add salt and cayenne to taste.  Lower the heat to medium and stir in the shrimp and crab.  Continue cooking until the shrimp just turn pink (about 1 to 2 minutes), stirring occasionally.  Remove from heat and serve.