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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I used frozen halibut for this and wow its was very nice, the combination of herbs works for this recipe. Points 5. Ingredients:
16 ounces 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 tablespoon 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 tablespoon small caper, well rinsed and minced |
2 tablespoons finely minced flat leaf parsley |
1 tablespoon cornstarch, mixed with 1 tablespoon water |
Directions:
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.
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