Halibut Ala SalsaKing

This halibut, or actually any nice firm fleshed white fish dish is spectacular and makes for a terrific way to add some flavor and excellent protein to your diet. Try it, you'll love it!
1 large halibut fillet, cut into portions about 4 - 5 ounces each, 1 per person We get our halibut and salmon (as well as our beef) from Kenny the FishHugger at www.fishhugger.com he has the best stuff anywhere.

1/2 cup finely minced shallots, or sweet onion
2 tablespoons capers
juice of 1/2 lemon
1/4 cup The SalsaKing's Dilled Caraway White Wine Mustard
2 tablespoons butter
1/4 cup white wine, fish stock, or light chicken stock
olive oil

Wash fish fillet well and pat dry. Season with salt and pepper. Heat a bit of olive oil in pan until smoking. Add fish and cook over medium heat until browned on one side. Turn and brown fish on other side. Remove from pan and set aside. Add butter and shallots, saute 2 minutes or until translucent. Add capers, lemon juice and mustard, and wine or stock, stir together well and add fish fillets back to pan to heat. Turn to coat with sauce. Transfer fish fillets to serving plate and spoon a bit of sauce over. Fannnnnnntassticccccc!