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

Wipe each fillet with paper towel, then cut in half lengthwise and roll up
each piece. Place the butter in a 9 inch e 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.