Herb-Crusted Halibut

• 16 ounces halibut steaks
• 2 large egg whites, lightly beaten
• 1 cup fresh breadcrumb, seasoned with herbes de Provence (thyme, oregano, rosemary, and basil)
• olive oil flavored cooking spray
• 1 tablespoon olive oil
• 1 shallot, finely minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 cup no-salt-added chicken broth or 1 cup homemade chicken broth
• 1 tablespoon small caper, well rinsed and minced
• 2 tablespoons finely minced flat leaf parsley
• 1 tablespoon cornstarch, mixed with 1 tablespoon water

1. Lightly rinse the halibut steaks and pat dry with paper towels.
2. Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick.
3. Dip each steak into the beaten egg white, then into the breadcrumbs.
4. Set aside.
5. Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray.
6. Place over high heat and add the halibut steaks.
7. Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork.
8. Remove halibut steaks; keep warm.
9. Heat olive oil in a heavy saucepan; add shallot and saute for 4 minutes, stirring frequently.
10. Stir in the wine and lemon juice.
11. Cook over medium-high heat until sauce is reduced by half.
12. Add the chicken broth, capers, parsley, and cornstarch mixture.
13. Bring sauce to a boil.
14. Arrange halibut steaks on heated serving plates.
15. Tap each with some of the sauce.

egg whites, fresh breadcrumb, olive oil, olive oil, shallot, white wine, lemon juice, nosalt, caper, flat leaf parsley, cornstarch

Taken from www.food.com/recipe/herb-crusted-halibut-118688 (may not work)