Halibut w Tomato Cream Sauce Serves 4

Pat fish dry and sauté in 2T butter until lightly browned, but not done. Transfer to warm serving platter and cover w foil. Add remaining butter to skillet, then add onion and garlic and sauté a few minutes until tender. Add cream and wine and cook a few minutes longer until mix begins to thicken. Stir in tomatoes; sauté over high for just a minute or so, then add chives. remove from heat and season. Just before serving, return fish to pan. Reheat, basting fish briefly w sauce, then return fish to platter, spoon sauce over and serve.

Fish, Halibut 4med steaks (8-10 oz each)
Butter 3T
Onion 0.5c
Garlic 2 cloves, minced
Heavy Cream 0.5c
Wine, White 2T
Tomatoes, Cherry 3 med, very finely chopped
Chives 1T chopped