Pan Seared Halibut With A White Wine Caper Sauce

Tonight's fare featured pan seared halibut with a white wine caper sauce and roasted fingerling potatoes.  The wine accompanying  the meal was Chardonnay.

White Wine Caper Sauce Recipe:

• 1/2 cup white wine (I used Chardonnay)
• Juice from 2 lemons
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1/4 cup rinsed capers
• 2 Tbsp chopped shallots
• 1 cup sliced grape tomatoes
• parsley for garnish
• salt and pepper to taste

In a sauce pan add the butter, olive oil, and shallots.  Sauté until the shallots are translucent.  Add in the wine, capers, lemon juice, and reduce the liquid by half.  Just prior to serving fold in the grape tomatoes.  Place the sauce on the fish, garnish with flat leaf parsley.

Fingerling Potato Recipe:

• Fingerling potatoes halved
• Herbes de Provence
• olive oil
• salt and pepper

Place the potatoes into a bowl. Coat the potatoes with the oil and add the  Herbes de Provence, salt, and pepper to taste.  Fold the ingredients together, place on a cookie sheet and bake at 350 degrees for approximately 30 minutes.