Season fish with 1/4 teaspoon salt and pepper. Heat a cooking spray-coated frying pan over medium-high heat. Place 2 fillets in pan and cook 2 minutes per side or until preferred degree of doneness. Take fish out of pan and set aside in a warm place. Cook the rest of the fish in the same manner.
Mix the wine, broth, shallots, and garlic in the pan and let boil. Lower heat and simmer 10 minutes or until liquid is reduced to 1/2 cup. Take pan off of heat and mix in butter, 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish.