Instructions: In food processor, place half the shallots and puree with 1-ounce of the wine. Reserve. In small pot place remaining shallots, garlic and 6 tablespoons olive oil. Cook slowly for about 10 minutes. Add remaining white wine and thyme and reduce by 3/4. Remove thyme sprig. Add tomato paste, lemon juice, shallot puree, vinegar, soy sauce. Season with salt and pepper. Slowly add butter, mixing with a whip. In saute pan heat remaining olive oil. Season halibut with salt and pepper and saute until cooked.

Serve topped with sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.