Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Halibut, filets,
-- (# 6oz ea)
5 oz Butter, unsalted
1 c Tomatoes, seeded,
-- skinned, chopped
1 c Stock, fish
1 c Basil, purple, chopped
Salt (to taste)
Pepper (to taste)

Remove the skin from the filets. In a saute pan, melt 1 ounce of
butter, and add the fish. Cover the fish with fish stock and adjust
the seasoning. Cover with buttered parchment paper, (buttered side
down) then bring to a boil and simmer for about 2 minutes.

Turn the fish and cook an additional 2 minutes.

Remove the pan from the heat, remove the parchment paper, and let
the pan sit for a minute.

Remove the fish from the pan and drain on a napkin. Pass the fish
stock through a strainer to another saute pan and bring to a boil
over high heat. Reduce by one-third.

Add the tomatoes and basil to the reduced liquid, heat through,
then add 4 ounces of butter, salt and pepper, and whisk.

Place the fish on a serving plate, spoon the sauce over the fish,
and garnish with basil leaves.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

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