Recipe

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• 16 oz halibut steaks
• 2 large egg whites, lightly beaten
• 1 cup fresh breadcrumb, seasoned with herbes de provence ( thyme , oregano , rosemary , and basil)
• olive oil flavored cooking spray
• 1 tbsp olive oil
• 1 shallot, finely minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 cup no-salt-added chicken broth or 1 cup homemade chicken broth
• 1 tbsp small caper, well rinsed and minced
• 2 tbsp finely minced flat leaf parsley
• 1 tbsp cornstarch, mixed with 1 tbsp water

• 1 Lightly rinse the halibut steaks and pat dry with paper towels.
• 2 Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick.
• 3 Dip each steak into the beaten egg white, then into the breadcrumbs.
• 4 Set aside.
• 5 Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray.
• 6 Place over high heat and add the halibut steaks.
• 7 Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork.
• 8 Remove halibut steaks; keep warm.
• 9 Heat olive oil in a heavy saucepan; add shallot and sauté for 4 minutes, stirring frequently.
• 10 Stir in the wine and lemon juice.
• 11 Cook over medium-high heat until sauce is reduced by half.
• 12 Add the chicken broth, capers, parsley, and cornstarch mixture.
• 13 Bring sauce to a boil.
• 14 Arrange halibut steaks on heated serving plates.
• 15 Tap each with some of the sauce.