Halibut with Tomato-Sorrel Sauce

ingredients

• Sauce
• 1/4 cup finely chopped shallots
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1/2 cup whipping cream
• Halibut
• 3 tablespoons vegetable oil
• 1 1/2 cups mushrooms, chopped
• 1/2 teaspoon dried crushed red pepper
• 2 medium summer squash, trimmed, cut into matchstick-size strips
• 4 8 ounces halibut fillets (about 1 inch thick)
• 1/2 cup (1 stick) chilled butter, cut into pieces
  2/3 cup whipped butter
  1/2 cup hydrogenated fat
  1/2 cup margarine
  1/3 cup olive oil
• 2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
• 2 tablespoons chopped fresh sorrel or spinach

directions

Sauce:

Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine, boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.

Halibut:

Preheat oven to 400 degrees. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add summer squash and saute 2 minutes. Season to taste with salt and pepper.

Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.

Bring sauce to simmer. Reduce heat, add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.

Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.