Halibut With Lemon-Caper Sauce

• 4 teaspoons canola oil
• 4 5-oz. 1-inch-thick center-cut skinless halibut or cod fillets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/3 cup dry white wine
• 2 tablespoons low-sodium chicken broth
• 4 teaspoons fresh lemon juice
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon cold unsalted butter, diced
• 1 tablespoon chopped flat-leaf parsley

1. Warm 3 tsp. oil in a 12-inch nonstick skillet over medium-high heat. Season fish with salt and pepper; add to skillet and cook until golden, 3 to 4 minutes. Carefully turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter and tent with foil to keep warm.
2. Add remaining 1 tsp. oil and garlic to skillet; saute for 20 seconds. Add wine and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add broth; cook for 1 minute longer. Stir in lemon juice and capers. Remove skillet from heat; add butter and parsley and swirl until sauce is creamy. Spoon sauce over fish and serve.

canola oil, center, kosher salt, black pepper, garlic, white wine, chicken broth, lemon juice, capers, cold unsalted butter, flatleaf parsley

Taken from www.myrecipes.com/recipe/halibut-with-lemon-caper-sauce (may not work)