Halibut with Mustard-Caper Sauce

1 1/4 lb. fresh halibut
Kosher salt
Freshly ground pepper
1/4 cup flour
2 Tbsp. butter (not margarine)
1/2 cup cream or milk
1 small shallot or green onion
1/2 cup Dry Vermouth
1 1/2 Tbsp. drained capers
2 tsp. Dijon-style mustard

Melt butter in a large skillet over medium heat. Salt, pepper and flour the fish.

Pan Fry 1 1/2 to 3 minutes on each side until fish tests done. Arrange on platter and keep warm.

Saute 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.