Prepare the sauce by heating 2 tbsp butter in a skillet or heavy-bottomed pan. Add 2 cloves garlic, 4 diced tomatoes and fresh basil. Sauté for 2 to 3 minutes being careful not to let the garlic burn. Add 4 c. heavy cream and reduce cream by one half. Add 4 tbsp tomato paste and mix into sauce. Season with salt and pepper. Broil the trimmed fillets on a rack or broil pan that allows juices to drain away for 8 to 10 minutes or until the fish begins to flake. Spoon tomato basil cream sauce over the broiled fish. (Garnish with diced tomatoes and basil) and serve.