Ingredients

• 2 1/2 lbs halibut fillet
• 1 cup grated breadcrumbs
• 1/4 lb butter
• salt
• pepper
• 1 lemon
• 6 small tomatoes
• 3 tablespoons cooked rice
• 1 cup Bearnaise Sauce (recipe follows)
• olive oil

• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons chopped green onion
• 1 1/2 teaspoons tarragon
• 1/8 teaspoon cracked black pepper
• 4 egg yolks
• 3/4 cup butter, softened
• 1 tablespoon chopped parsley

Instructions
Wash and dry the fillets, season with salt and pepper and moisten with a teaspoon of olive oil. Sprinkle one side of the fillets with freshly grated white breadcrumbs, pressing down with the flat of a knife to make the breadcrumbs adhere.Put under a hot broiler breaded side up. Baste with butter occasionally. When one side is done, turn carefully and cook the other side. (The fish is done when it flakes easily with a fork.) Arrange the cooked fillets on a long hot dish. Sprinkle with lemon juice, surround with small grilled tomatoes. Season with salt and pepper. Heap 1/2 tablespoons rice on each tomato. Serve about 1 tablespoon of sauce over each. Pass the remainder.. Serves 6. (Fillets of halibut can also be fried in butter)

In double boiler top, combine first 4 ingredients. Over high heat, heat to boiling. Boil until vinegar is reduced to about 1 tablespoon. Place double boiler top over double boiler bottom containing hot, not boiling, water. Add egg yolks and cook, whisking constantly until slightly thickened. Add butter, about 2 tablespoons at a time, beating constantly with whisk, until butter is melted and mixture is thickened. Stir in parsley. Serve about 1 Tablespoons hot or cold sauce over fish.

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