GRILLED FILLET OF HALIBUT WITH BEARNAISE SAUCE

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

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)

BEARNAISE SAUCE:

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

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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