Herb-Crusted Halibut - cooking recipe

Ingredients

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

Preparation

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