Halibut with mustard caper sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
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