Halibut with Seven Spices

1 tsp. extra virgin olive oil
1 Tbsp. pine nuts
2 Tbsps. capers
1 large tomato, seeded and sliced into julienne strips
1/8 tsp. salt
2 Tbsps. balsamic vinegar
to taste fresh ground black pepper
1 tsp. unsalted butter
2 4 ounce halibut filets (without skin)
1/8 tsp. seven spice seasoning
spray olive oil

Preheat the oven to 400 degrees. Place a medium or large skillet in the
oven. Place the olive oil in a medium non-stick skillet over medium-low
heat. Add the pine nuts, capers and tomato and cook for about 2 minutes
stirring once. Add salt, balsamic vinegar, pepper and butter and reduce
the heat to low. Stir occasionally. Sprinkle the halibut filets with
seven spice seasoning. Spray the hot pan from the oven lightly with olive
oil and place the halibut filets in the hot pan seasoned side down. Return
the pan to the oven and cook for about 4 to 5 minutes. Turn the filets and
cook for another 4 to 5 minutes depending on thickness. Remove and serve
on top, top with the tomato caper mixture. Makes 2 servings.

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