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. ---------------------------------------------------------------------------
Nutrition
Ingredients
