Pour the wine, lemon juice, garlic and marjoram in the smaller skillet over medium heat. Reduce by half, about 10 minutes. Add the butter.
¼ cup white wine, ¼ cup lemon juice, 2 teaspoons garlic powder, ½ teaspoon marjoram, ½ teaspoon white pepper, 2 tablespoons salted butter
Put the oil in the larger skillet over medium heat. When the skillet is completely heated, drop the fish in and sear for 4 minutes, then flip, once and only once. Sear for 4 minutes and remove.