Ingredients
-
16
-
2
-
1
-
-
1
-
1
-
1/2
-
1/4
-
1
-
1
-
2
-
1
-
-
-
Directions
Herb-crusted Halibut,used frozen halibut for this and wow its was very nice, the combination of herbs works for this recipe. Points 5.,Wonderful recipe and I did not change a thing. Thank you Dancer !,used frozen halibut for this and wow its was very nice, the combination of herbs works for this recipe. Points 5.
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Steps
|
1
Done
|
Lightly Rinse the Halibut Steaks and Pat Dry With Paper Towels. |
|
2
Done
|
Place Each Steak Between Two Sheets of Plastic Wrap and Flatten to About 1/2-Inch Thick. |
|
3
Done
|
Dip Each Steak Into the Beaten Egg White, Then Into the Breadcrumbs. |
|
4
Done
|
Set Aside. |
|
5
Done
|
Lightly Coat a Cast Iron Skillet or a Heavy Nonstick Skillet With Cooking Spray. |
|
6
Done
|
Place Over High Heat and Add the Halibut Steaks. |
|
7
Done
|
Cook For 2 to 3 Minutes Per Side, Turning Once, Until Golden Brown and Fish Flakes Easily When Prodded With a Fork. |
|
8
Done
|
Remove Halibut Steaks; Keep Warm. |
|
9
Done
|
Heat Olive Oil in a Heavy Saucepan; Add Shallot and Saut For 4 Minutes, Stirring Frequently. |
|
10
Done
|
Stir in the Wine and Lemon Juice. |
|
11
Done
|
Cook Over Medium-High Heat Until Sauce Is Reduced by Half. |
|
12
Done
|
Add the Chicken Broth, Capers, Parsley, and Cornstarch Mixture. |
|
13
Done
|
Bring Sauce to a Boil. |
|
14
Done
|
Arrange Halibut Steaks on Heated Serving Plates. |
|
15
Done
|
Tap Each With Some of the Sauce. |
