1/4 c. egg substitute
1/4 c. fat-free milk
1-1/2 c. breadcrumbs
1 minced garlic clove
1/4 tsp. salt
4 halibut fillets (6 oz. each)
1 tsp. olive oil, divided
1 tbsp. butter
3 minced garlic cloves
3/4 c. chicken broth or white wine
1/4 c. lemon juice
1 c. chicken broth
2 tbsp. drained capers
1 tbsp. chopped fresh parsley

In shallow dish, combine egg substitute and milk, stir well. In another shallow dish, combine breadcrumbs, 1 minced garlic clove and salt. Dip fillets in egg mix, dredge in crumb mix, pressing firmly to coat. Spray coated fillets with cooking spray.

In large skillet over medium heat, heat 1/2 teaspoon oil, add 2 fillets, cook 3-5 minutes on each side or until fish flakes easily. Remove fillets from pan, keep warm. Repeat with remaining oil and fillets.

Wipe pan with paper towels, place over medium heat. Melt butter in pan, add 3 garlic cloves, saute 30 seconds. Stir in wine or broth, lemon juice and broth, bring to a boil. Boil 8 minutes or until liquid is reduced to about a 1/2 cup liquid. Stir in capers and parsley. Serve over fillets.

Lo-cal, lo-fat, but full of flavor. Great with rice pilaf.

Submitted by: Sherry Monfils