In a small saucepan over low heat, add one stick of butter. Pull the fresh sage leaves from the stem, rinse and pat dry. Stack sage leaves from largest to smallest and roll lengthwise into a tight cylinder. Using a sharp chef’s knife cut the leaves crosswise into very narrow ribbons. These ribbons are known as chiffonade. The butter should be melted and beginning to bubble, add the slivered almonds and gently stir, continue to cook until the butter solids begin to brown. Add sage and cook for another few minutes. Spoon sauce over sautéed halibut. Serve with mashed potatoes and wilted spinach and enjoy.