Sprinkle the halibut with the salt. Lightly dust the fish with the flour. In a large skillet place the clarified butter and heat it on medium until it is hot. Sauté the floured halibut fillets for 3 to 4 minutes on each side, or until they are golden brown and just done. On each of 4 individual serving plates place one of the sautéed halibut fillets. Pour on the Kiwi Chardonnay Sauce. Garnish each dish with 2 of the kiwi slices. KIWI CHARDONNAY SAUCE: Place the kiwis in a blender and puree them. In a small saucepan place the pureed kiwi, shallots, and Chardonnay. Heat the ingredients on high heat and cook them for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons. Reduce the heat to medium. While whisking constantly, add the butter cubes one at a time. Add the salt and stir it in. Remove the sauce from the heat and keep it warm until you are ready to serve it. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

 Seafood Cookbooks