Name: Halibut with Mustard Caper Sauce
Ingredients: 1 1/4 lb Halibut; Salt; Freshly ground pepper; 1/4 c Flour; 2 tb Butter; 1/2 c Milk or cream; 1 Sm. shallot or green onion; 1/2 c Dry Vermouth; 1 1/2 tb Drained capers; 2 ts Dijon-style mustard

"Tolerance" gives me room to say, "I think you're wrong, but I'll defend your right to be wrong." "Pluralism" suggests, much more strongly than most folks admit, that there isn't such thing as right and wrong - and no such thing as truth and error. As it is practiced more and more in America, pluralism tends to require that you not only leave room for your neighbor to believe what he believes, but that you also refrain from disagreeing with it. There's a world of difference between the two perspectives. Tolerance promotes civility combined with clear thinking. Pluralism promotes civility combined with mushy-headedness.

Joel Belz

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish, Seafood, Mine	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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. 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.
Posted to MM-Recipes Digest V4 #262 by Michael McLaughlin
<mmclaughlin@micronet.net> on Oct 04, 1997

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