Seared Halibut With Caper Coy "Beurre Blanc" Beurre blanc, a butter-flavored sauce, was very popular in restaurants in the '80s. This soy version will take you into the next millennium with all of the same flavor minus the extra fat and dairy. Makes 4 servings.
	Ingredients: 1/2 cup dry white wine 2 tablespoons soy margarine 1 small lemon, peeled and sliced Sea salt and freshly ground black pepper 1/2 cup chopped onions 1 tablespoon honey 1 tablespoon capers, rinsed and drained 1/2 cup fresh orange juice (from 1 to 2 oranges) 1 teaspoon thinly sliced fresh chives 6 ounces plain soy milk Four 6- ounce halibut fillets
	Instructions: 1. In a small saucepan, bring the wine, sliced lemon, onions, honey and orange juice to a boil. Reduce the heat and simmer until the liquid is reduced to a syrup, 12 to 15 minutes. (Be careful not to reduce too fast and burn the reduction.) Add the soy milk and remove from the heat. Whisk in the margarine and season with salt and pepper to taste. Strain through a fine-mesh strainer and mix in the capers and chives. Set aside in a warm place. 2. Preheat the oven to 350°F. Season the halibut on both sides with salt and pepper. Spray a nonstick skillet with canola oil spray and sear the fish on both sides over medium heat until lightly browned, 2 to 3 minutes per side. Finish cooking the fillets in the oven on a baking tray for an additional 5 to 7 minutes. 3. Place the cooked fillets on serving plates and spoon 1/4 of the sauce over each piece.

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