| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Fish, Main dish | 2 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Halibut fillets |
| 3 | tb | Butter |
| 1/2 | c | Chicken broth or white wine |
| 1 | Clove garlic, minced | |
| 1/2 | ts | Tarragon or basil |
| 1/2 | ts | Dijon mustard |
| 1 | c | Fresh tomatoes, minced |
| 1/2 | ts | Sugar |
| 1/2 | ts | Paprika |
| 1/2 | c | Heavy cream |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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