Recipe - Halibut With Mustard Caper Sauce

1 One fourth pound Halibut
Salt
Freshly ground pepper
One fourth cup Flour
2 tablespoon Butter
One half cup Milk or cream
1 Sm. shallot or green onion
One half cup Dry Vermouth
1 One half tablespoon Drained capers
2 teaspoon Dijonstyle mustard

Melt butter in a large skillet over med. heat. Salt, pepper and flour fish.
Pan fry 1 One half 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 23 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 MMRecipes Digest V4 #262 by Michael McLaughlin
mmclaughlin@micronet.net on Oct 04, 1997