1 1/2 lb Halibut fillets

      3 T  Butter

    1/2 c  Chicken broth or white wine

      1 ea Clove garlic, minced

    1/2 t  Tarragon or basil

    1/2 t  Dijon mustard

      1 c  Fresh tomatoes, minced

    1/2 t  Sugar

    1/2 t  Paprika

    1/2 c  Heavy cream

  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 throug 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.