1. Lightly rinse the halibut steaks and pat dry with paper towels. Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick. Dip each steak into the beaten egg white, then into the breadcrumbs. Set aside.
2. Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray. Place over high heat and add the halibut steaks. Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork. Remove halibut steaks; keep warm.
3. Heat olive oil in a heavy saucepan; add shallot and sauté for 4 minutes, stirring frequently. Stir in the wine and lemon juice. Cook over medium-high heat until sauce is reduced by half.
4. Add the chicken broth, capers, parsley, and cornstarch mixture. Bring sauce to a boil. Arrange halibut steaks on heated serving plates. Nap each with some of the sauce.

1. In a large nonstick skillet, heat olive oil over medium heat. Add onions and cook until onions are soft and golden, about 8 to 10 minutes, seasoning to taste with salt (if using) and pepper.
2. Drain the tomatoes and add the juice, white wine, balsamic vinegar, and dried basil to the skillet. Reduce heat to simmer, partially cover, and cook for 15 minutes, stirring occasionally. Coarsely chop tomatoes and set aside.
3. Stir in reserved tomatoes and continue to cook another 5 minutes. Keep vegetables warm to serve alongside the halibut steaks.

1. Arrange chicory on each of 4 salad plates. Top with apple slices.
2. In a cup, whisk together olive oil, vinegar, thyme, and pepper. Drizzle over salads and serve.

1. In a heavy saucepan, combine milk, vanilla extract, sugar, cinnamon, and nutmeg. Stir over medium heat until sugar is dissolved. Lower heat and keep the mixture at a simmer.
2. In a second saucepan, melt margarine over low heat. Add rice and stir to coat. Add apple juice and cook over low heat, stirring, until most of the liquid is absorbed. Ladle the hot milk mixture, 1/2 cup at a time, into rice mixture, stirring after each addition. Keep adding hot liquid until all milk is used and rice has a soft, creamy texture.
3. Spoon into dessert dishes and sprinkle with additional ground cinnamon. Serve warm.

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