Instructions: TO MAKE THE SAUCES: In a food processor or blender, puree the beets with 1 cup of chicken broth and set aside in a small saucepan. Puree the peas with the remaining broth and heavy cream and set aside in another saucepan.

TO PREPARE THE BUTTERFISH: Preheat the oven to 400 F. Dip each piece of butterfish in the melted butter. Sprinkle each piece with paprika and set on a baking sheet and roast for 10 minutes or until just cooked through.

While the butterfish is roasting, in separate saucepans, over low heat, simmer the beet and pea sauces. When they come to a simmer, season each one with salt and pepper to taste. Blend a tablespoon of butter in the beet sauce and remove both from the heat.

TO SERVE: Center 3 pieces of butterfish in the middle of each plate. Spoon about 1/3 cup beet sauce to the left of the fish and 1/3 cup of pea sauce to the right.

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