1 1/2 lb Halibut fillets
3 T Butter
1/2 c Chicken broth or white wine
1 ea Clove garlic, minced
1/2 t Tarragon or basil
1/2 t Dijon mustard
1 c Fresh tomatoes, minced
1/2 t Sugar
1/2 t Paprika
1/2 c Heavy cream
Wipe each fillet with paper towel, then cut in half lengthwise and
roll up each piece. Place the butter in a 9 inch microwave safe pie
plate and melt at high for 1 minute. Add the chicken broth or white
wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar.
Cover and cook 5 minutes at high. Stir well.
Place the fish rolls side by side in the dish and baste with the
sauce. Cook 8 minutes at medium high basting with juice halfway
throug the cooking. Remove the fish with a perforated spoon and
place it in a warm dish. To the sauce remaining in the cooking dish,
add the cream and paprika; stir. Cook 4 minutes at high, stirring
once. Pour over the fish and serve.
