Wash the fish under cold water and pat dry. Marinate the fish for a minute or two on each side in the marinade. Sprinkle the fillets lightly with salt, pepper, and flour.
Heat the vegetable oil in a large saute pan over medium heat. Put two fillets of snapper at a time into the pan and cook three to five minutes per side, until the exterior of the fish is crusty. Remove the fish and keep warm.
Pour out the oil, but don't wipe out the pan. Add and heat the extra virgin olive oil over medium heat. Cook the onion and garlic until lightly browned around the edges.
Stir in the tomato, heat it through, and then add the white wine. Bring to a boil, then add the fish stock, capers, lemon juice and Worcestershire. Return to a boil and reduce by about half over low heat.
Add mushrooms and heat through. Add basil and parsley. Adjust salt and pepper to taste. Nap the hot sauce over the fish.
