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Halibut with Mustard Caper Sauce

1 1/4 lb Halibut
Freshly ground pepper
1/4 c Flour
2 T Butter
1/2 c Milk or cream
1 Sm. shallot or green onion
1/2 c Dry Vermouth
1 1/2 T Drained capers
2 t Dijon-style mustard

Melt butter in a large skillet over med. heat. Salt, pepper and flour fish. Pan fry 1 1/2 to 3 minutes on each side until fish tests done. Arrange on platter and keep warm. Saut=E9 onion or shallot until soft and transparent. Add vermouth, capers and mustard. Stir and boil 2-3 minutes, add milk or cream, stirring frequently, cook over med. high heat until sauce reduces and thickens enough to coat spoon lightly. Spoon sauce over fish and serve.

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