halibut with mustard caper sauce
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Halibut |
| Salt | |
| Freshly ground pepper | |
| ¼ cup | Flour |
| 2 tablespoons | Butter |
| ½ cup | Milk or cream |
| 1 | Sm. shallot or green onion |
| ½ cup | Dry Vermouth |
| 1½ tablespoon | Drained capers |
| 2 teaspoons | Dijon-style mustard |
Melt butter in a large skillet over med. heat. Salt, pepper and flour fish.
Pan fry 1½ to 3 minutes on each side until fish tests done. Arrange on platter and keep warm. Saut‚ onion or shallot until soft and transparent.
Add vermouth, capers and mustard. Stir and boil 2-3 minutes, add milk or cream, stirring frequently, cook over med. high heat until sauce reduces and thickens enough to coat spoon lightly. Spoon sauce over fish and serve.
Posted to MM-Recipes Digest V4 #262 by Michael McLaughlin <mmclaughlin@...> on Oct 04, 1997
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