Wild Halibut or Salmon Fillets with Nasturtiums and Viognier Butter Sauce recipe | PCC Community Mar

Ingredients

• 4 halibut or salmon fillets (about 6 ounces each)
• Salt and pepper to taste
• 1 tablespoon chopped fresh thyme
• 3 tablespoons pure olive oil or butter (or a combination)
• 2 tablespoons chopped garlic
• 1/2 cup Viognier wine
• 1 cup fish or chicken stock
• 4 tablespoons cold butter
• 2 tablespoons capers
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice
• 6 to 12 nasturtium blossoms