Halibut With Mustard Caper Sauce
|Fat free less sodium chicken broth||1⁄2 Cup (8 tbs)|
|Olive oil||2 Teaspoon|
|Minced shallots||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Halibut fillets||24 Ounce|
|Dijon mustard||1 Tablespoon|
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add oil. Add shallots and garlic; saute 3 to 5 minutes or until tender.
2. Add wine, broth, and lemon juice; bring to a boil. Add fish; cover, reduce heat, and simmer, 12 to 14 minutes or until fish flakes easily when tested with a fork. Remove fish; set aside and keep warm.
3. Bring hquid to a boil; cook, uncovered, 3 minutes or until hquid reduces to 3/4 cup. Stir in mustard and capers. Spoon sauce over fish, and serve immediately.