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

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

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
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.