Melt a stick of butter in a large fry pan. Add enough sherry to roughly double the liquid in the pan. Dice up a couple of green onions and mince garlic to taste ( a couple of cloves works for me) and saute them over moderate heat for a minute. Reduce heat and add perch or walleye fillets. Poach fish in sauce for about eight to ten minutes depending on thickness of fillets, turning once. Remove fish from pan and turn up heat. Reduce the sauce to the desired thickness and pour over fish. Serve with garlic bread and fresh tomatoes you picked while you were getting the onions. A ten inch fry pan full serves one if you like perch like I do.