4 halibut fillets 1 Tablespoon butter 2 shallots, minced Salt & pepper 1/2 cup dry white wine 1 Tablespoon parsley, chopped 1/4 cup garlic puree 1/2 cup tomato puree 2 teaspoons white wine vinegar 1 tomato, seeded and diced
For Garlic Puree: Bread 3 heads of garlic into cloves and bring to a boil in a pot of water for about 30 minutes or until they are very soft. Drain and place cloves in a food processor and puree. Work puree through a strainer.
For Tomato Puree: Cut 4 large tomatoes in half cross-wise and squeeze out seeds. Chop tomatoes and place in a pot over medium heat. Cook until any liquid they release evaporates, about 15 minutes, stirring frequently. Work through a strainer to eliminate pieces of peel or remaining seeds. Return to a clean pan and cook over medium heat until stiff.
Preheat oven to 400 degrees F. Butter the bottom of a saute pan or oven proof skillet and sprinkle shallots in pan. Salt and pepper fillets and place over shallots. Add wine and place on stove over high heat. When the wine begins to simmer, cover with foil and place in oven for 5 to 10 minutes or until done. Remove fillets to a plate and cover to keep warm. Place the pan or skillet back on top of the stove and heat to high. Add parsley, purees and vinegar. Reduce until thickened and season to taste with salt and pepper. Serve sauce over fillets and garnish with diced tomatoes.