(2 servings)

1 1/2 lb Halibut fillets
1/2 c Chicken broth or white wine
1/2 ts Tarragon or basil
1 c Fresh tomatoes, minced
1/2 ts Paprika
3 tb Butter
1 ea Clove garlic, minced
1/2 ts Dijon mustard
1/2 ts Sugar
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.