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. Saute 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 sauteed 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.