melt 3 tbs. butter in sauce pan. add 2 tbs. flour and stur untill smooth. add 1 pint of half and half and continue to stir untill mixture begins to thicken. stit in 1 tsp. of monosodium glutamate, 1/2 tsp. of dillweed, and 1/8 tsp. garlic pepper.
add 1/4 cup of vermouth and stir to blend flavors. pour a small amount of sauce over each fish filet to serve then put remaining sauce in dish for passing around for more while eating at table.