Fish Fillets in Tomato Cream

Had this in my notes for halibut or flounder. I think a nice white wine and crusty bread with a steamed veggis and rice would go well with this.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4 (8 ounce)  halibut steaks or 4 (8 ounce)  flounder fillets
• 5  tablespoons unsalted butter
• 1⁄2 cup onion, finely chopped
• 2  garlic cloves, minced
• 1⁄2 cup heavy cream
• 2  tablespoons dry white wine
• 3  medium tomatoes, peeled, seeded, finely chopped
• 1  tablespoon chives, finely chopped
•  salt and pepper, to taste

Directions

1. Wash fish and pat dry.
2. Heat 2 tablespoons butter in large, heavy skillet which is preferably non-stick. Add fish and saute over medium-high heat until fish is lightly browned but not quite cooked through, about 3 minutes per side.
3. Transfer fish to a warm serving plate and cover with foil.
4. Add remaining butter to skillet and sdd onion and garlic and saute until tender. Add cream and wine and cook for a few minutes until the mixture begins to thicken.
5. Stir in the tomatoes and saute over high heat a minute or so, just until tomatoes soften; add the chives and salt and pepper, to taste.
6. Return the fish, and any juices from the plate, to the pan and baste fish briefly with the sauce.
7. Arrange on a serving plate and spoon sauce over each piece of fish and serve.