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Halibut with Mustard Caper Sauce


1 1/4 pounds Halibut
Salt
Freshly ground pepper
1/4 cup Flour
2 tablespoons Butter
1/2 cup Milk or cream
1 small shallot or green onion
1/2 cup Dry Vermouth
1 1/2 tablespoons Drained capers
2 teaspoons Dijon-style mustard

Melt butter in a large skillet over med. heat. Salt, pepper and flour fish. Pan fry 1 1/2 to 3 minutes on each side until fish tests done. Arrange on platter and keep warm. Sauté 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.




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