Pan Fried with Hot Sherry Vinegar and Herb Vinaigrette

4 6-8 oz fillets or firm fish; halibut or salmon
salt and pepper
2-4t olive oil
3T sherry vinegar
3T olive oil
2T mixed choped fresh parsley, chives and chervil (or any 2 of the 3)

If you're leaving the skin attached to the fillets, scrape off any remaining scales. Season the fillets on both sides with salt and pepper.
Heat teh olive oil in a saute' pan over medium heat, using the smaller amount for nonstick. Add the fillets and adjust the heat according to their thickness (the thicker the fillet the lower the heat). Cooker for about 4 minutes altogether for a 1/2 inch thick fillet, turning them halfway through the cooing time. Transfer them to a hot plate or platter.
Wipe the cooked oil out of hte saut' pan with a paper towel and add the vinegar, olive oil and herbs.. Bring the sauce to a rapid boil and season with salt and pepper to taste. If the sauce tastes too strongly of vinegar, boil it down slightly to evaporate soem of the vinegar. If it tastes flat, add more vinegar. Spoon the boiling sauce over the fish and serve immediately.