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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish fillets with salt and white pepper. In an extra-large skillet, combine broth, wine, mint sprigs, oil and butter. Bring to boiling; reduce heat. Add fish fillets; cover and simmer gently for 8 to 10 minutes or until fish flakes easily when tested with a fork, adding the squash and zucchini for the last 2 to 3 minutes of cooking.
With a slotted spatula, transfer fish, squash and zucchini to serving plates; keep warm. Discard cooked mint.
Bring juices in the pan to boiling over high heat; cook about 6 minutes or until the sauce is thickened and reduced to 1/2 cup. Pour over the fillets. Squeeze a lemon wedge over each fillet. Sprinkle with the snipped mint.