Pan Fried halibut and potatoes

1 1/2 pounds yukon gold potatoes, scrubbed and cut into 1" chunks

3 tlbs. canola oil
salt and pepper
4 skinless halibut filets (6 oz. each) about 1 inch thick

4 (4" long) pieces zest, pith removed and sliced into thin strips, and 3 tlbs. juice from 1 lemon
1 tlbs. minced fresh rosemary
3 tlbs. drained capers
1 c. low-fat, low-sodium chicken broth
1 tlbs. unsalted butter

Adjust oven rack to lower-middle position, set heatproof serving platter on rack and heat oven to 200 degrees

Combine potatoes, 1 tlbs. oil, 1/2 tsp salt and 1/4 tsp pepper in microwave safe bowl.  Microwave on high, covered, until potatoes begin to soften 4-7 min.  Drain potatoes

Meanwhile, pat fish dry with paper towels and season with salt and pepper.  Heat additional 1 tlbs. oil in large nonstick skiller over medium-high heat until just smoking.  Cook fish until bolden brown and just cooked through, about 3 minutes per side.  Transfer fish to heated platter in oven.

Add remaining oil and potatoes to empty skillet and cook until potatoes are well browned 5-7 min.  Transfer potatoes to platter with fish.

Add lemon strips and rosemary to skillet and cook until fragrant, about 30 seconds.  Add capers, lemon juice and chicken broth and cook until reduced by about 1/3 and slightly thickened, about 4 minutes.  Off heat, stir in butter and season with salt and pepper.  Pour sauce over fish and potatoes.  Serve.