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Ingredients

• 4 tablespoons lemon juice
• 1 tablespoon olive oil
• 20 ounces raw halibut steaks
• 2 tablespoons unsalted butter
• 2 teaspoons all-purpose white flour
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup white wine
• 1 teaspoon capers
• 1/4 teaspoon white pepper
• 4-1/2 cups cooked white rice

Preparation

1. Combine 2 tablespoons lemon juice and olive oil in a large zip-lock bag. Add halibut steaks and marinate 5 minutes.
2. Spray a nonstick skillet with cooking spray and heat to medium. Place halibut in skillet and cook 3 minutes.  Turn, cook 2 minutes longer, then remove fish from skillet.
3. To make sauce, melt butter in the skillet over low heat, add flour and stir. Pour broth into flour mixture and continue stirring for 1 minute. Add wine, remaining lemon juice, capers and pepper. Continue to stir and cook until sauce thickens, about 3 to 5 minutes.
4. Place halibut in pan to reheat.  Divide fish into 6 portions and serve over 3/4-cup cooked rice. Top with 2 tablespoons lemon caper sauce.

Helpful hints

• Substitutes for halibut include orange roughy, cod and flounder.
• Use low heat and stir constantly to make a smooth sauce.
• Check labels on reduced sodium chicken broth. Best choices are below 500 milligrams sodium per 1 cup serving. Acceptable brands include Health Valley®, Kitchen Basics® and Swanson®.