Halibut Piccata

15 ingredients
4 steps

Ingredients

  • 1/4 cup egg substitute
  • 1/4 cup fat-free milk
  • 1 1/2 cups fresh breadcrumbs
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 4 (6-ounce) halibut fillets (about 3/4 inch thick)
  • Olive oil-flavored cooking spray
  • 1 teaspoon olive oil, divided
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3/4 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons drained capers
  • 1 tablespoon chopped fresh parsley

Directions

  1. 1
    Combine egg substitute and milk in a shallow dish; stir well. Combine breadcrumbs, 1 minced garlic clove, and salt in another shallow dish.
  2. 2
    Dip fillets in egg mixture, and dredge fillets in breadcrumb mixture, pressing firmly to coat. Spray coated fillets with cooking spray.
  3. 3
    Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 2 fillets; cook 3 to 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan; keep warm. Repeat procedure with remaining 1/2 teaspoon oil and fillets.
  4. 4
    Wipe pan with paper towels; place over medium heat. Melt butter in pan. Add 3 garlic cloves; saute 30 seconds. Stir in wine, juice, and broth; bring to a boil. Boil 8 minutes or until liquid is reduced by three-fourths (to about 1/2 cup). Stir in capers and parsley. Serve over fillets.

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