Halibut Piccata

Ingredients

• 1.5 cups breadcrumbs fresh
• 1 tablespoon butter 
• 2 tablespoons capers drained
• 0.8 cup cooking wine dry white
• 0.3 cup egg substitute 
• 1 cup less-sodium chicken broth fat-free
• 0.3 cup milk fat-free
• 1 tablespoon parsley fresh chopped
• 1  garlic clove minced
• 3  garlic cloves minced
• 24 ounce pacific halibut filets ( 3/)
• 0.3 cup juice of lemon fresh
• 1 teaspoon olive oil divided
• 0.3 teaspoon salt 

Equipment

• frying pan
• paper towels

Directions

1. Combine egg substitute and milk in a shallow dish; stir well.
2. Combine breadcrumbs, 1 minced garlic clove, and salt in another shallow dish.
3. Dip fillets in egg mixture, and dredge fillets in breadcrumb mixture, pressing firmly to coat. Spray coated fillets with cooking spray.
4. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
5. Add 2 fillets; cook 3 to 5 minutes on each side or until fish flakes easily when tested with a fork.
6. Remove fillets from pan; keep warm. Repeat procedure with remaining 1/2 teaspoon oil and fillets.
7. Wipe pan with paper towels; place over medium heat. Melt butter in pan.
8. Add 3 garlic cloves; saut 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.
9. Serve over fillets.