Preparation / Directions:
Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave 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 through 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.