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1
Preheat oven to 400F.
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2
and lightly oil a shallow baking pan.
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3
In a heavy saucepan boil wine with shallot until reduced to about 1/2 cup.
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4
Remove pan from heat and whisk in lemon juice, Worcestershire sauce, and parsley.
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5
Add oil in a stream, whisking until combined well, and season with salt and pepper.
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6
Keep sauce warm.
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7
In a small bowl stir together mayonnaise, capers, anchovies, and salt and pepper to taste.
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8
Pat halibut steaks dry and season with salt and pepper.
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9
Spread mayonnaise mixture evenly on top of steaks.
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10
Peel potatoes and quarter lengthwise.
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11
Grate potatoes coarse, preferably using a food processor.
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12
Pat a heaping 1/4 cup potato evenly on mayonnaise mixture on each steak.
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13
In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking.
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14
Carefully arrange 2 steaks, potato sides down, in oil and cook, pressing down occasionally with a slotted spatula, about 5 minutes, or until potato is golden brown and cooked through.
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15
Carefully invert steaks as browned into oiled pan (potato sides should be up) and season with salt and pepper.
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16
Repeat procedure with remaining steaks, adding more oil to skillet if necessary.
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17
Bake steaks in pan in middle of oven 10 to 15 minutes, or until just cooked through.
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18
Serve steaks with sauce and garnish with parsley.
