Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    halibut -- filets, - (6oz ea)
   5      ounces        butter -- unsalted
   1      cup           tomatoes -- seeded, - skinned,
                        -- chopped
   1      cup           stock -- fish
   1      cup           basil -- purple, chopped
                        salt -- (to taste)
                        pepper -- (to taste)

Preparation:

Remove the skin from the filets. In a sauté pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes. Turn the fish and cook an additional 2 minutes. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute. Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another sauté pan and bring to a boil over high heat. Reduce by one-third. Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk. Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.