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Sauteed Halibut with Warm Vinaigrette

1 1/2 lb Halibut fillets
6 Shallots; minced
1 1/2 c Dry white wine
2 Cloves garlic; minced
8 tb Extra virgin olive oil
1 Sprig fresh thyme
3/4 ts Tomato paste
2 tb Lemon juice
2 tb Red wine vinegar
1 ts Soy sauce
Salt and pepper
2 oz Butter; softened

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.

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