1 cup fresh breadcrumbs (seasoned however you want: perhaps herbes de Provence)
cooking spray
1 tablespoon olive oil
1 shallot, finely minced
½ cup dry white wine
¼ cup fresh lemon juice
1 cup 98% fat-free, no-salt-added canned chicken broth
1 tablespoon capers, well-rinsed and minced
2 tablespoons finely minced flat-leaf parsley
1 tablespoon cornstarch, mixed with 1 tablespoon water
Instructions
Lightly rinse the halibut steaks and pat dry with paper towels. Place each steak between two sheets of plastic wrap and flatten to about ½-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 non-stick 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 sauté for 4 minutes, stirring frequently.
Stir in the wine and lemon juice and bring to a boil. 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 plates. Spoon each fish with some of the sauce.