Halibut with Caper Sauce – From Olives and Grapes

Ingredients

• 2 TBS capers (drained and roughly chopped)
• 1/4 cup chopped cornichon pickles
• 2 hard-boiled eggs (peeled and diced fairly finely)
• 1/3 cup Italian parsley
• 1/4 cup 100% pure Extra Virgin Olive Oil
• 1 tablespoon fresh lemon juice
• 1 cup flour
• 4 ounces halibut fillets (6 - 7each)
• 2 - 3 TBS vegetable oil
• Lemon wedges
• salt and pepper to taste