1 Tablespoon olive oil 1 Tablespoon butter 2 halibut filets 1/4 cup gf Chicken Stock 1/4 cup dry white wine 1 teaspoon fresh tarragon, minced 4 canned tomatoes, drained and chopped 1 Tablespoon butter 2 Tablespoons cream
in a large, heavy skillet heat oil and melt butter. Season both sides of filets with salt and papper and quickly brown each side over high heat, about 3-5 minutes per side.
Transfer filets to a plate and tent with foil to keep warm.
Mix broth, wine, tarragon and tomatoes together and add to hot skillet, scraping up browned bits. Cook until reduced to half original volume. Add butter and cream, stir, adjust seasonings and serve with filets.