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Preparation

1. Combine 1 tablespoon lemon juice and olive oil in a large zip-lock bag. Add halibut and marinate 5 minutes.
2. Spray a nonstick skillet with cooking spray and heat to medium. Place halibut in skillet and cook 3 minutes. Turn and cook 2 minutes longer, then remove fish from skillet.
3. To make the sauce, melt butter in the skillet over low heat, add flour and stir. Pour chicken broth into flour mixture and continue stirring for 1 minute. Add wine, remaining lemon juice, capers and pepper. Continue to stir and cook until sauce thickens, about 3 to 5 minutes.
4. Place halibut in skillet with sauce to reheat. Divide fish into four portions and serve over 1 cup cooked rice with 1/4-cup sauce spooned over fish.